Mini Pancake Skewers (Edit recipe)

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These mini pancake skewers are the perfect breakfast or brunch recipe! They're fun and easy to whip up for a weekend breakfast or for hosting! They can be easily customized to add any fruit of your choice to the skewer. I also optionally added ground coffee in the batter to add a depth of flavour, and really makes these pancake skewers taste like Sunday morning!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

7

Serves: 6

Ingredients

2 Tbsp Flaxseed Meal, (2 tbsp flax seeds + 6 tbsp warm water)
4 Tbsp Applesauce, Unsweetened
2 cups Almond Milk
1.5 Tbsp Coffee, Freshly Ground, ground Melitta Hazelnut Cream Coffee
2 tsp Baking Powder
1 tsp Baking Soda
2 cups All Purpose Flour

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, make your flax egg. Let sit for 5 minutes.
In a medium-sized bowl, add in flax egg, applesauce and almond milk and whisk well.
Add in ground Melitta Hazelnut Cream coffee, flour, baking powder, and baking soda, and whisk until well combined.
Heat a frying pan to medium-heat and coat in neutral oil. Once pan is hot, use a small spoon to pour the batter, about 1-2 tbsp of batter. Cook for about 1-2 minutes on each side, or until small bubbles begin to form on your pancake. Flip and cook on the other side.
Once your pancakes are cooked, Slide one onto a skewer, then slide a banana slice, strawberry slice, and another pancake. Repeat until the end of the skewer.
Sprinkle with powdered sugar, extra ground Melitta coffee, or a drizzle of maple syrup.

Notes

How to store: Keep in an airtight container for up to one week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	2 g
Carbohydrates:	37 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	268 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.