Mini Lemon-Blueberry Pancake Skewers

The kids are home for the Summer, so let’s get them in the kitchen, having fun, creating memories, and learning how to cook from scratch!

This is a fun food-craft idea to make together!

These pancakes are SIMPLE (just throw everything in a blender!) but completely delicious, thanks to the lemon juice and lemon zest combo.

Fresh and bright flavor that compliments the fresh blueberries so well!

I think these Mini Lemon-Blueberry Pancake Skewers would be fabulous for a beautiful brunch spread or party such as a baby shower or bridal shower! Set out a big, beautiful platter and enjoy!

Use ANY milk of your choice. My personal preferences for these pancakes are unsweetened coconut milk or unsweetened cashew milk.

BLUEBERRIES

Talk about ancient foods – blueberries are right up there with some of the oldest.

They’re native to North America, and Native Americans started picking them at least 13,000 years ago.

There is one big reason these little berries are on just about every “superfood” list.

There’s SO much nutrition packed into one tiny berry!

In fact, they have one of the highest antioxidant levels of nearly all fruits & veggies.

May lower the risk of DNA damage, protecting against cancer & aging

Helps fight diabetes

May stop cholesterol from oxidizing (important for heart health)

Lower blood pressure

Contain brain-friendly compounds that may help with memory

May speed up workout recovery

May help prevent urinary tract infections

Plus they taste GREAT – as a snack, in oatmeal or smoothies, sprinkled over salads, and even added to salsa. (yum!)

What’s your favorite way to add blueberries to your daily snacks and meals?

REFERENCE:

Health Line
Blueberry

4 servings

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
1/4 cup unsweetened milk of choice
ghee, avocado oil, coconut oil, for greasing pan

Toppings:
fresh blueberries
fresh mint leaves
just ripe bananas, sliced

To serve:
short bamboo cocktail sticks/skewers
fresh mint
Greek yogurt or coconut yogurt
maple syrup

Instructions:

In a blender or food processor, add the oats, eggs, cottage cheese, vanilla powder, lemon juice, lemon zest, and milk.

Blend just until the mixture is just combined and pureed, around 20-30 sec. You may need to stop halfway to scrape the sides of your blender. Do not over-blend.

Allow your batter to rest for a few minutes.

Preheat a griddle or a non-stick pan over medium heat and spray or spritz or rub with some oil or ghee.
Use about 1 tablespoon of batter for each pancake and scoop onto the hot griddle.

Cook for 2 minutes, or until a few bubbles appear on the tops. Flip and continue to cook for a minute or so.

You should get around 24 mini pancakes.

To assemble your skewers, use short cocktail sticks.

First, on a clean cutting board, stack a pancake with a slice of banana, and a couple of blueberries, then top with a second pancake as shown in the photos; no need to press.

Repeat with the remaining pancakes and fruits as shown.

Thread 3 blueberries onto each skewer and then skewer the center of each stack.

Garnish with fresh mint and arrange on a platter.
Enjoy!
Rachel

The post Mini Lemon-Blueberry Pancake Skewers first appeared on Clean Food Crush.

from Clean Food Crush https://ift.tt/3A5lI0g