Banana Pancake Skewers

Get those spatulas ready! These whole wheat oatmeal pancakes are fun to make, and you can top them with anything you like! Peaches are a great addition and add some sweetness to these pancakes kabobs. If you’re low on time in the mornings, but would love to have pancakes for breakfast, make them in advance using 1/4 cup of batter each and freeze them. Just pop them in the toaster or oven for 1-2 mins to reheat and serve with your preferred fruit on the side.

Photo from:https://tasty.co/recipe/strawberry-banana-pancake-skewers

Recipe adapted from: https://sallysbakingaddiction.com/whole-wheat-oatmeal-pancakes/print-recipe/76117/

Makes 4 to 6 servings

Ingredients:

  • 1 cup whole wheat flour

  • 1/2 cup quick oats

  • 1/4 tsp salt

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1 large egg

  • 1 cup milk or milk alternative

  • 3 tbsp packed brown sugar

  • 1 banana, mashed

  • Cooking spray, butter or oil

  • 1 tsp vanilla extract (optional)

  • 2 cups fruit chunks/berries - example 2 banana’s + 1 cup strawberries halved

Equipment:

  • Large mixing bowl

  • Medium mixing bowl

  • Small bowl

  • Measuring cups and spoons

  • Whisk or fork

  • Large skillet

  • Spatula

  • Fork

  • Wooden Skewers

 

Directions:

  1. Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside.

  2. In a small bowl, mash banana with a fork.

  3. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and mashed banana. Whisk in the vanilla (if using) until combined.

  4. Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not overmix the batter.

  5. Heat a skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1-2 tbsp of batter on the skillet per pancake. Continue filling the pan with pancakes, making sure to leave space between them for flipping.

  6. Cook the pancakes until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Using a a spatula and a fork flip the pancakes to finish cooking through on other side, about 1-2 more minutes.

  7. Remove pancakes from pan and set them aside on a plate while you finish cooking the remaining batter. Remember to coat skillet again with cooking spray/oil/or butter for each new batch of pancakes.

  8. Wash, peel and cut up any fruit you are using into bite size pieces. Once the pancakes are cool enough to touch gently place alternating pieces of fruit and pancakes on to your skewers.

  9. You can get creative with your skewers and add different combinations of fruits and sauces (syrup, jams, peanut butter) to enjoy this handheld breakfast treat.

 
 

Storage tip: Make a large batch of pancakes and freeze them! Reheat them in the toaster for a quick and easy breakfast. This recipe can also be made as larger pancakes using 1/4 cup of batter.