These mini fruit pancakes are the cutest and tastiest brunch recipe! They’re made by dipping sliced fruit into pancake batter and then frying the pancakes. Enjoy them with maple syrup and powdered sugar. PS: the pancakes can also be made without fruit inside and simply served with fruit afterwards!
Prep time: 5 minutes
Cook time: 20-30 minutes
Servings: 40 mini pancakes (about 2 plates)
Ingredients
- 1 1/2 cups white flour
- 1 tbsp baking powder
- 2 tbsp maple syrup
- 1 1/3 cups non-dairy milk (I used soy milk)
- 1 tbsp apple cider vinegar
- 1 tsp cinnamon
- 1 banana
- 8 strawberries
Equipment
- Mixing bowl
- Frying pan
Instructions
- Add the flour, baking powder, maple syrup, non-dairy milk, apple cider vinegar and cinnamon to a mixing bowl and whisk until well combined. The batter will be thick.
- Slice a banana into about 1 cm thick pieces (you should have around 15 banana slices).
- Remove green tops from strawberries and slice each strawberry into 3 pieces.
- Heat a frying pan on medium heat with a bit of oil. Feel free to also use 2 frying pans for the pancakes to be ready sooner!
- Dip each piece of fruit into the pancake batter, making sure the entire piece of fruit is covered in batter,
- Fry for 2-3 minutes on each side, until golden brown, then flip and cook the next side until golden.
- Serve with maple syrup and enjoy!
Notes
*For an oil-free version of these mini fruit pancakes, simply omit oil when frying pancakes and make sure to use a good non-stick pan.
One Response