Mini Pizza Pancakes

Gluten Free
Health score
3%
Mini Pizza Pancakes
30 min.
6
212kcal

Suggestions


Are you ready to elevate your breakfast game with a fun and delicious twist? Introducing Mini Pizza Pancakes, the perfect fusion of savory pancakes and classic pizza flavors! These gluten-free delights are not only quick to prepare but also packed with mouthwatering ingredients that will please both kids and adults alike.

Imagine fluffy pancakes infused with the goodness of yellow cornmeal, topped with rich marinara sauce, gooey mozzarella cheese, and zesty mini pepperoni. Each bite is a delightful explosion of flavors that will make your morning meal feel like a special occasion. Whether you're hosting a brunch or simply treating yourself to a unique breakfast, these Mini Pizza Pancakes are sure to impress.

In just 30 minutes, you can whip up a batch that serves six, making it an ideal choice for family gatherings or lazy weekend mornings. With only 212 calories per serving, you can indulge without the guilt. Plus, the combination of protein, healthy fats, and carbohydrates ensures you’ll have the energy to tackle your day.

So, gather your ingredients and get ready to flip some pancakes that are not only delicious but also a fun way to start your day. Your taste buds will thank you!

Ingredients

  • 0.5 cup cornmeal yellow
  •  eggs 
  • 1.3 cups milk 
  • tablespoons chives fresh chopped
  • 0.5 cup tomato sauce 
  • oz mozzarella cheese shredded
  • 0.5 cup pepperoni mini sliced
  • tablespoon chives fresh chopped
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • measuring cup

Directions

  1. In medium bowl, mix Bisquick mix and cornmeal. In measuring cup, mix eggs and milk. Stir milk mixture into Bisquick mixture to combine; fold in 2 tablespoons chives.
  2. Heat 10-inch or larger nonstick skillet or griddle over medium heat (325°F).
  3. Brush lightly with oil. Spoon rounds of about 3 tablespoons batter onto skillet to make mini pancakes. Once bubbles begin to form on surface of batter and edges begin to dry, turn and continue to cook until golden brown.
  4. Transfer to plate. Repeat with remaining batter.
  5. Set oven control to broil.
  6. Place cooked pancakes on parchment-lined cookie sheet. Spoon marinara sauce onto each pancake; sprinkle with cheese, pepperoni and the 1 tablespoon chives. Broil with tops 4 to 5 inches from heat 1 to 3 minutes or until cheese is melted, golden in spots, and bubbly.
  7. Serve immediately.

Nutrition Facts

Calories212kcal
Protein20.99%
Fat52.93%
Carbs26.08%

Properties

Glycemic Index
49.42
Glycemic Load
7.17
Inflammation Score
-4
Nutrition Score
8.5978260247604%

Flavonoids

Isorhamnetin
0.1mg
Kaempferol
0.15mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:211.86kcal
10.59%
Fat:12.46g
19.16%
Saturated Fat:5.71g
35.66%
Carbohydrates:13.81g
4.6%
Net Carbohydrates:12.22g
4.45%
Sugar:3.66g
4.06%
Cholesterol:84.72mg
28.24%
Sodium:404.78mg
17.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.11g
22.23%
Phosphorus:198.36mg
19.84%
Selenium:12.34µg
17.63%
Calcium:173mg
17.3%
Vitamin B12:0.96µg
15.97%
Vitamin B2:0.24mg
14.25%
Zinc:1.64mg
10.96%
Vitamin B6:0.2mg
9.86%
Manganese:0.18mg
9.01%
Vitamin A:443.01IU
8.86%
Magnesium:31.2mg
7.8%
Vitamin B1:0.11mg
7.42%
Vitamin D:1.05µg
7%
Vitamin B5:0.7mg
6.99%
Potassium:244.4mg
6.98%
Fiber:1.59g
6.36%
Iron:1.08mg
6.01%
Vitamin B3:1.09mg
5.47%
Vitamin K:4.97µg
4.73%
Vitamin E:0.66mg
4.39%
Folate:16.6µg
4.15%
Copper:0.08mg
3.98%
Vitamin C:2.3mg
2.79%