-
Preheat your non stick skillet or griddle over medium heat.
-
In a medium bowl, mix the flour, sugar, baking powder, baking soda and pinch of salt. Mix them well.
-
In a larger bowl, add the remaining ingredients (without the cereal) and mix them well. Then add the flour mixture to the wet ingredient mixture and use a spatula or wooden spoon, mix the batter until no more flour is visible—do not over mix the batter (some lumps in the batter are ok).
-
Spray your griddle or non stick skillet with a layer of oil and lower the heat to medium low.
-
Take a 1/4 cup measuring cup of batter and place it on the skillet, sprinkle 2 Tablespoons of Marshmallow Fruity Pebbles cereal over the pancake batter. Take a spoon and gently swirl the cereal into the pancake ( you don’t have to cover the cereals entirely with the pancake batter—some of them will be covered and others not).
-
Flip the pancake and cook it for a couple more minutes until it’s done. repeat with the remaining batter.
-
Serve the pancakes sprinkled with extra cereal and some fresh berries. Enjoy!
-
**note
-
Make the pancakes ahead of time and freeze them in a single layer on a parchment lined baking sheet. To serve, defrost the pancakes in a bread toaster (defrost setting) or in a low temperature (250 degreesF) oven for 15 minutes (covered with foil).