Pancake Kebabs
Our son, vegan from birth, is 18 now and for the last year, he’s really getting into cooking and recipe ideas. He’s quite naturally creative so he brings this different way of looking at the world to his cooking, of course. The other day, he mentioned he had this idea for pancakes on skewers (who doesn’t love food on a stick?) and a chocolate dipping sauce; we kind of brainstormed around this idea and came up with Pancake Kebabs, or Pancakebabs. They are really simple to make but delicious and with a unique presentation. John is the pancake-maker in our household so this recipe is his but any vegan pancake recipe would work. You just want to make the pancakes small and more like silver dollar pancakes rather than large ones to work best on the skewer. Also, feel free to use whatever fruit or fruit combination you like, but sturdy fruit that holds up well to a skewer would work best, of course. By the way, you can find what our son is up to on his Twitter and Instagram accounts.
1 cup flour (Bob's Red Mill All-Purpose Gluten-Free works great, but so does regular old flour)
1/2 teaspoon baking powder
Pinch of salt
1 cup of vegan milk (oat, almond, soy, no matter)
1 tablespoon sunflower, safflower or other neutral oil
Heat up a grill or a large pan with medium-high heat. Spread a thin layer of oil across the surface.
Start with two small bowls. Add the flour, baking powder and salt to the first bowl.
Mash the banana with a fork and add to the second bowl. Add the milk and oil.
Whisk all the dry ingredients together and then whisk the wet ingredients together. Pour the wet ingredients into the first bowl with the dry ingredients and whisk them all together.
The mixture should be a blend between solid and liquid. If it's too thick, add small amounts of milk and whisk again. If it's too thin, add more flour.
Use a tablespoon to scoop the mixture onto the pan or grill. The future pancake should be about 1 1/2" to 2" in diameter.
After a couple of minutes, the edges of the pancake will start to dry out and bubble. At this point, the pancake is ready to flip. Flip it over with a spatula and cook for another couple of minutes.
Use the spatula to remove the pancakes. Apply a new light layer of oil to the pan or grill before adding more pancake batter.
Ripe Bananas
Strawberries (or your preferred fruit), husked
Maple Syrup
While the pancakes are cooking, slice the bananas and strawberries. Sequence the cooked pancakes, bananas and strawberries on a skewer, repeating the same order, until you have the amount you want. Dust with cinnamon and powdered sugar on the plate and serve with maple syrup.
Breakfast, Pancakes, Kebabs, Fun, Kid-Friendly, Fruit, Banana, Strawberry
Our son, vegan from birth, is 18 now and for the last year, he’s really getting into cooking and recipe ideas. He’s quite naturally creative so he brings this different way of looking at the world to his cooking, of course. The other day, he mentioned he had this idea for pancakes on skewers (who doesn’t love food on a stick?) and a chocolate dipping sauce; we kind of brainstormed around this idea and came up with Pancake Kebabs, or Pancakebabs. They are really simple to make but delicious and with a unique presentation. John is the pancake-maker in our household so this recipe is his but any vegan pancake recipe would work. You just want to make the pancakes small and more like silver dollar pancakes rather than large ones to work best on the skewer. Also, feel free to use whatever fruit or fruit combination you like, but sturdy fruit that holds up well to a skewer would work best, of course. By the way, you can find what our son is up to on his Twitter and Instagram accounts.
1 cup flour (Bob's Red Mill All-Purpose Gluten-Free works great, but so does regular old flour)
1/2 teaspoon baking powder
Pinch of salt
1 cup of vegan milk (oat, almond, soy, no matter)
1 tablespoon sunflower, safflower or other neutral oil
Heat up a grill or a large pan with medium-high heat. Spread a thin layer of oil across the surface.
Start with two small bowls. Add the flour, baking powder and salt to the first bowl.
Mash the banana with a fork and add to the second bowl. Add the milk and oil.
Whisk all the dry ingredients together and then whisk the wet ingredients together. Pour the wet ingredients into the first bowl with the dry ingredients and whisk them all together.
The mixture should be a blend between solid and liquid. If it's too thick, add small amounts of milk and whisk again. If it's too thin, add more flour.
Use a tablespoon to scoop the mixture onto the pan or grill. The future pancake should be about 1 1/2" to 2" in diameter.
After a couple of minutes, the edges of the pancake will start to dry out and bubble. At this point, the pancake is ready to flip. Flip it over with a spatula and cook for another couple of minutes.
Use the spatula to remove the pancakes. Apply a new light layer of oil to the pan or grill before adding more pancake batter.
Ripe Bananas
Strawberries (or your preferred fruit), husked
Maple Syrup
While the pancakes are cooking, slice the bananas and strawberries. Sequence the cooked pancakes, bananas and strawberries on a skewer, repeating the same order, until you have the amount you want. Dust with cinnamon and powdered sugar on the plate and serve with maple syrup.
Breakfast, Pancakes, Kebabs, Fun, Kid-Friendly, Fruit, Banana, Strawberry