Recipes

  • Serves6-8
  • Prep (min) 5
  • Cook (min) 3-5
  • Free from
  • Dairy (DF)
  • Egg (EF)
  • Gluten (GF)
  • Nuts (NF)
  • Peanut (PF)
  • Soya (SF)
  • Sesame (SeF)
  • Shellfish (ShF)
  • Fish (FF)

Mini Pancake Kebabs!

Don those aprons and grab your frying pans kids! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before you start.

Ingredients

Mini pancakes
280g wheat & gluten free plain flour
260ml dairy free milk
1 tsp vanilla extract
2 tbsp sunflower oil

Toppings
Lemon and sugar
Syrup
Banana and Choc Shot
Co Yo dairy-free yoghurt, mixed berries and Sweet Freedom Fruit Syrup

 

Method

1. Take one grown-up and put them in charge! In a large bowl mix all the pancake ingredients together until well combined, and then set aside. (The batter will look thick but this helps to control the mixture when cooking.)

2. Grease a large non-stick frying pan with sunflower oil and place it over a high heat. Once hot, place one teaspoon of pancake batter for every mini pancake into your pan. Cook for 30 seconds on one side, then flip them over to cook for another 30 seconds. Done! Repeat until all the mixture has gone.

3. Time to construct your pancake kebabs!  Slide your mini pancakes onto wooden skewers with whatever creative topping combos you fancy, drizzle with syrups or Choc Shot sauces... and then feast away on your amazing creation!

Watch the short video above to see what tasty mini pancake kebab combos we whipped up!