Fruity Pebble Pancakes

Fruity Pebble Pancakes

By: Mika
Date: October 26, 2021

pouring syrup over fruity pebble pancakes

These Fruity Pebble Pancakes combine two breakfast favorites into one ridiculously tasty recipe! These pancakes are infused with fruity pebble milk and packed with vanilla protein powder and cashew butter for a filling and tasty breakfast!

 

Fruity Pebble Pancakes Ingredients:

 

Fruity pebble pancake ingredients in separate bowls

 

How to make Fruity Pebbles Pancakes:

  1. Add half of the fruity pebbles to 1 cup of the milk in a small bowl. Set aside for the cereal milk to develop.
  2. In a large bowl add remaining ingredients (both wet ingredients and dry ingredients), except the remaining Fruity Pebbles.
  3. Strain out fruity pebbles from milk to leave cereal milk.
  4. Add cereal milk to other ingredients and mix well. Add remaining milk as needed for a pourable batter. The amount of milk will vary depending on the protein powder used.
  5. Heat large skillet or pan on medium heat with butter or vegetable oil.
  6. Add ¼ cup of pancake batter to the hot pan and sprinkle fruity pebbles onto batter to cover one side. Gently press them into the pancakes with back of spatula. Cook on side 1 until bubbles start to form in exposed batter, approximately 1-2 minutes. Flip pancake and cook for another 1-2 minutes until golden brown
  7. Enjoy!

 

 

Quick Facts

How long does this dish take? 20 minutes

How much does this make? 5-6 4” pancakes

Does this meet my dietary needs? This pancake recipe is high protein and can easily be gluten free and dairy free by swapping out the flour and protein powder

How many bowls should I plan for this meal? 1 small bowl and 1 large mixing bowl

How long does this keep? 4 days in the fridge, 3 months, sealed, in the freezer

Is it freezer friendly? Yup!

Can I pack this for lunch? Yup! We love to take these for Sunday brunch or on the go for breakfast



Substitution Options

All substitution options are a 1:1 substitution unless noted otherwise.

Self Rising Flour: regular flour or 1:1 gluten free replacement flour can be used by following this recipe for making your own self rising flour. Self rising flour is a combination of all purpose flour, baking powder, and salt.

Flax Milk: Any plant based unsweetened milk can be used. Buttermilk can be used but omit the vinegar.

Maple Syrup: Any liquid sweetener can be used like agave, monk fruit, or honey.

Cashew Butter: Peanut Butter, Almond butter, or coconut oil can be used

Pecans: Walnuts or almonds can be used

Egg: A flax egg can be used by combining 3 tbsp water with 1 tbsp flax seeds. Let this mixture sit for 5 minutes to thicken. This can replace one egg.

Fruity Pebbles: Sorry, no substitute for the star of the show! You can, however, try your other favorite cereals to make a different pancake (our second favorite cereal to use is cocoa pebbles).

Vanilla Protein Powder: Any protein powder can be used including plant based or flavored ones (if the flavors make sense). Some work better for baking, however. We love I Heart Macros and Tropeaka.

Toppings: We love topping our stack of pancakes with maple syrup, whipped cream, extra fruity pebbles,

 

Fun Fact! 

Pancakes were first recorded in the 1st century CE by the Romans. They were made of milk, flour, egg, and spices and sold hot from street vendors. In 1445, the All-female annual Pancake Race began in Olney, Egland. Legend says it was inspired by housewives arriving at Church before Lent with frying pans full of pancakes to use up the sugar, fats, and eggs before Lent began. More commonly known than pancake recipes is the phrase “flat as a pancake”. But, it turns out, some US states are flatter than even a pancake! In a study from the Annals of Improbable Research, researchers set out to determine if Kansas is flatter than the average pancake. Turns out, Kansas, Florida, North Dakota, Louisiana, Minnesota, and Delaware are all flatter than a pancake. (Source)

 

Try these other delicious recipes!

Protein Fruity Pebbles Rice Crispy Treats

Protein Cinnamon Toast Crunch Bars

Gluten Free Buttermilk Waffles

Blueberry Overnight Oats

 

fruity pebble pancakes staked with a large slice out of the stack

Fruity Pebble Pancakes

These Fruity Pebble Pancakes combine two breakfast favorites into one ridiculously tasty recipe! These pancakes are infused with fruity pebble milk and packed with vanilla protein powder and cashew butter for a filling and tasty breakfast!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast, cereal, fruity pebbles, high protein, pancakes, protein
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5
Calories: 189kcal

Ingredients

  • 3/4 cup self rising flour
  • 1-1/2 cup protein flax milk **
  • 3/4 cup fruity pebbles
  • 1 egg
  • 1/2 tsp salt
  • 2 tbsp cashew butter
  • 1 tbsp white vinegar
  • 1/2 cup vanilla protein powder

Instructions

  • Add half of the fruity pebbles to 1 cup of the milk in a medium size bowl.  Set aside for the cereal milk to develop. 
  • In another bowl add remaining ingredients, except the remaining Fruity Pebbles.
  • Strain out fruity pebbles from milk to leave cereal milk.
  • Add cereal milk to other ingredients and mix well.  Add remaining milk as needed for a pourable batter.  The amount of milk will vary depending on the protein powder used.
  • Heat pan on medium heat with butter.
  • Add ¼ cup of batter to the hot pan and sprinkle fruity pebbles onto batter to cover one side.  Gently press them into the pancakes with back of spatula.  Cook on side 1 until bubbles start to form in exposed batter, approximately 1-2 minutes.  Flip pancake and cook for another 1-2 minutes until golden brown
  • Add your favorite toppings and enjoy!

Video

Notes

Nutritional information is an estimate and for informational purposes only.

Nutrition

Calories: 189kcal | Carbohydrates: 23g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 344mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
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