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Mini Lemon-Blueberry Pancake Skewers Recipe

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3.8 from 2 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 4 servings (about 24 mini pancakes, assembled into skewers)
  • Diet: Low Fat

Description

These Mini Lemon-Blueberry Pancake Skewers are a delightful and fun breakfast or snack option, combining fluffy lemon-infused protein pancakes with fresh blueberries, bananas, and a hint of mint. Perfectly portioned and beautifully presented on skewers, they make a nutritious and visually appealing dish that balances protein and fruit with a touch of sweetness from maple syrup or yogurt.

Ingredients

Pancakes:

  • ½ cup old-fashioned oats
  • 2 eggs
  • ½ cup cottage cheese
  • 2 scoops vanilla protein powder
  • 2 tsps freshly squeezed lemon juice
  • 1 tsp fresh lemon zest
  • ¼ cup unsweetened milk of choice
  • Ghee, avocado oil, or coconut oil, for greasing pan

Toppings:

  • Fresh blueberries
  • Fresh mint leaves
  • Just ripe bananas, sliced

To Serve:

  • Short bamboo cocktail sticks/skewers
  • Fresh mint for garnish
  • Greek yogurt or coconut yogurt
  • Maple syrup

Instructions

  1. Prepare the batter: In a blender or food processor, combine the oats, eggs, cottage cheese, vanilla protein powder, lemon juice, lemon zest, and milk. Blend just until the mixture is combined and smooth, about 20-30 seconds, stopping halfway to scrape the sides if necessary. Avoid over-blending to maintain some texture in the batter.
  2. Rest the batter: Let the batter sit for a few minutes to thicken slightly and allow the oats to absorb moisture, enhancing the pancake texture.
  3. Cook the mini pancakes: Preheat a griddle or non-stick skillet over medium heat and lightly grease it with ghee, avocado oil, or coconut oil. Use about 1 tablespoon of batter per mini pancake and drop onto the hot surface. Cook for 2 minutes or until bubbles appear on the surface, then flip and cook for an additional minute until golden and cooked through. This should yield approximately 24 mini pancakes.
  4. Assemble the skewers: On a clean cutting board, layer one mini pancake, a slice of banana, and a couple of blueberries, then top with a second mini pancake to form a stack. Repeat this process with the remaining pancakes and fruit.
  5. Thread the skewers: Use short bamboo cocktail sticks to thread 3 fresh blueberries first, then carefully skewer through the center of each pancake and fruit stack to hold them together.
  6. Garnish and serve: Arrange the mini pancake skewers on a serving platter, garnish with fresh mint leaves, and serve alongside Greek or coconut yogurt and maple syrup for dipping or drizzling.

Notes

  • Do not overblend the batter to keep a nice texture in the pancakes.
  • Resting the batter improves pancake fluffiness by allowing oats to absorb liquid.
  • If you don’t have protein powder, you can substitute with an additional ¼ cup of cottage cheese for texture and protein.
  • Use a non-stick skillet or griddle and keep the heat medium to avoid burning the pancakes.
  • Feel free to substitute fresh fruits according to season or preference.
  • These skewers can be prepared ahead and gently reheated in a pan before serving.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/mini-lemon-blueberry-pancake-skewers-recipe/