In the kitchen | Fruit pancake skewers

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Fruit pancake skewers

A perfectly sweet, simple and nutritious recipe to bring to Mother’s Day brunch!

Number of servings: 7-8 skewers

1 skewer per serving

Preparation time: 10 minutes

Cooking time: 5-8 minutes

Ingredients:

1 cup skim milk (can use any milk of your choice)
1 large egg
1 teaspoon vanilla extract
1 tablespoon rapeseed oil
1 tablespoon of honey
½ whole wheat flour
½ cup all-purpose flour
2 teaspoons of yeast
⅛ teaspoon of salt
½ teaspoon ground cinnamon
Non-stick cooking spray
1/2 cup sliced ​​strawberries
½ cup blueberries
1 medium banana, peeled and sliced

Assembly:

7-10 mini skewers

Directions:

  1. In a small bowl, combine the milk, egg, vanilla extract, canola oil and honey. Put aside.
  2. In a large bowl, combine the flours, baking powder, salt and cinnamon. Gradually pour the wet ingredients into the dry ones, mixing until just combined, but still leaving lumps in the batter.
  3. Spray with cooking spray, then heat a large nonstick skillet or griddle over medium heat. Drop 1 tablespoon of batter into the pan to form 1-inch pancakes. Cook for about 1 to 2 minutes, flip and continue cooking for another 1 to 2 minutes or until golden brown. Transfer the cooked pancakes to a plate and repeat with the rest of the batter.
  4. Assemble the skewers by alternating 1-2 pancakes and pieces of fruit inserted on each stick. Repeat with the remaining skewers.
  5. Serve with Greek yogurt, light maple syrup, light whipped topping, mini chocolate chips or enjoy plain.

Nutrition Information:

For 1 skewer

Calories: 130
Total fat: 3 g
Saturated fat: 0g
Sodium: 30mg
Total carbohydrates: 22g
Dietary Fiber: 2g
Total sugars: 7 g
Added Sugars: 3g
Protein: 4g

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