This breakfast pancake treat comes from the creative mind of our colleage Hannah Kaminsky of Bittersweet Blog. She’s an author of several vegan cookbooks, and as you’ll see from this recipe, you don’t have to be vegan to love them.
This recipe comes from her latest cookbook, Super Vegan Scoops! Plant-Based Ice Cream for Everyone (photo #3).
If you’re not such an early riser, says Hannah, the pancakes can be cooked in advance and kept in the fridge for up to 5 days, or frozen for up to 3 months.
The Blueberry-Banana Smoothie “Ice Cream” can also be made in advance.
Hannah calls this recipe “Breakfast In Bed Sundae,” but we’ve tweaked the title because we think Corn Flakes trumps eating pancakes in bed.
For The Short Stack Corn Flake Pancakes
1. MAKE the pancakes. Crush the cereal either by pulsing it in the food processor or pounding it with a rolling pin. The crushed pieces should measure about 1/2 cup in volume.
2. TRANSFER to a large bowl and add the flour, sugar, baking powder and salt. Mix well to combine.
3. WHISK together in a separate bowl the milk, oil/butter and vinegar before adding the liquid mixture to the bowl of dry ingredients.
4. STIR lightly, just to bring the batter together. Don’t try to get it completely smooth, as it will be lumpy from the cereal. You’ll only risk over-mixing (which creates tough pancakes).
5. MAKE the ice cream. Place the blueberries and bananas in a food processor or blender and pulse until smooth. Scrape down the sides as necessary. Serve immediately for a soft-serve consistency, or place the ice cream in an airtight container and freeze for 1 to 3 hours for a scoopable texture.
6. ASSEMBLE: Stack as many pancakes as you’d like on a plate and top with half of the Corn Flakes, the fresh fruit, and the smoothie ice cream. Serve immediately.