The breakfast combo you didn’t know you needed. After making pancake cereal with classic pancake batter, I decided to play around with other flavors. MEET BABY CHOCOLATE AND MATCHA PANCAKES.

First it was Dalgona Coffee, now there is a new quarantine TikTok food trend: Pancake Cereal. With the stay-at-home order, people are coming up with creative ways to revamp simple daily breakfast food. People are also definitely having more free time, because some of these food trends take a longer time to make! But hey, I’m all in for the fun-to-make, fun-to-eat food treats!

As a matchaholic, I knew I had to try this trend with matcha flavor. But at the same time, I was also craving chocolate…so Ta-Daaa! Honestly, it was one the best quarantine decisions I’ve ever made.

HOW TO MAKE PANCAKE CEREAL?

In my last blog post, I wrote in details on how to make pancake cereal, how to flip them, and ways to eat them. I would recommend clicking on the post link and read those tips before making these pancakes!

CAN I MAKE JUST ONE FLAVOR?

Of course you can! I get it, not everyone is as indecisive as I am. There are two ways to do it, depending on how many mini pancakes you want to make.

Halve the wet ingredients + Chocolate or Matcha Dry Inredients = yield about 150 mini pancakes of the same flavor
Wet ingredients + Double Chocolate or Matcha Dry Ingredients = yield about 300 mini pancakes of the same flavor

WANT TO MAKE BOTH CHOCOLATE AND MATCHA FLAVORS?

First, start by making a big bowl of wet ingredients. Mix until well combined. Then divide that egg and milk mixture into half, separate into two clean bowls. Lets call them Bowl #1 and Bowl #2 (pic above).

Next, prepare the dry ingredients. Mix the chocolate mixture with Bowl #1, and mix the matcha mixture with Bowl #2 (pic above). Whisk until combined. Make sure the pancake is not too thick or too thin. Then transfer the pancake batter to separate squeeze bottle or ziplock/piping bag. Cut a small hole at the corner of the ziplock bag. Let the batter set for about 5 minutes.

Drizzle with maple syrup + butter
Spoon it with milk of choice
Grab a handful and just eat it by itself
Sprinkle with cocoa powder, matcha powder, chocolate chips, sprinkles, coconut, cinnamon, crushed oreos, powdered sugar, fruits, nuts, etc.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Chocolate and Matcha Pancake Cereal

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 15 mins

Print Recipe

Description

The newest breakfast combo you didn’t know you needed. Meet baby Chocolate and Matcha Pancakes. Take your morning breakfast cereal to the next delicious level!.

Ingredients

Scale

Wet Ingredients (mix first then divide into half)

2 large eggs
⅓ cup sugar
1 cup whole milk
3 tbsp unsalted butter (melted)
1 tsp vanilla extract

Dry Ingredients for Chocolate Pancakes

⅔ cup all purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1 tsp salt

Dry Ingredients for Matcha Pancakes

⅔ cup all purpose flour
2 tbsp matcha powder
1 tsp baking powder
1 tsp salt

Instructions

First, prepare the wet ingredients

In a large bowl, whisk eggs, sugar, whole milk, melted butter, and vanilla extract together, until well combined.
Transfer half of the wet ingredients into another bowl. Now you have 2 bowls of equal amount of wet ingredients.

Chocolate Pancake Cereal

Take either bowl of wet ingredients, and add ⅔ cup flour, cocoa powder, baking powder and salt. Whisk until well combined.

Matcha Pancake Cereal

Take the other bowl of wet ingredients, and add ⅔ cup flour, cocoa powder, baking powder, and salt. Whisk until well combined.

Cook the Pancake

Transfer the pancake batter to a squeeze bottle or a ziplock/piping bag. Cut a small hole at the corner of the ziplock bag. Let the batter set for about 5 minutes.
Heat a non-stick pan to medium heat. Brush the oil over the pan (you can use paper towel to smear a thin layer of oil on your pan). Squeeze or pipe the pancake batter, each about the size of a quarter. Leave space in between mini pancakes as they will spread. Cook for about 1-2 minutes until they start to bubble. Use a large spatula to flip them all at once or use chopsticks to flip each pancake individually. Cook the other side for another 1-2 minutes, until golden brown.
Dig in! Enjoy mini pancakes with maple syrup + butter, or with milk, or just grab a handful and snack on!

Notes

breakfast, cereal, chocolate, matcha, pancake

Category: Breakfast
Cuisine: American, Japanese