← All recipes

🍽️ Fruity Pancake Skewers

79 kcal · 30 min · 4 servings

Ingredients

• 100 g dark chocolate (at least 70% cocoa content)
• 3 bananas
• 200 g buttermilk
• 100 g yogurt (3.5% fat)
• 3 eggs
• 3 tbsp rapeseed oil
• 100 g 5-grain flakes (or oat flakes)
• 100 g spelt wholemeal flour
• 0.5 tsp baking soda
• 1 tsp baking powder
• 1 tbsp whole cane sugar
• 150 g strawberries
• 2 handfuls blueberries

Instructions

1. 1. Chop the chocolate into small pieces.
2. 2. Place a bowl over a pot of hot water, ensuring the bowl does not touch the water (bain-marie).
3. 3. Melt the chocolate pieces in the bowl, stirring occasionally.
4. 4. Peel the bananas.
5. 5. Slice the bananas into thick rounds.
6. 6. Dip each banana round briefly into the melted chocolate.
7. 7. Place the chocolate bananas on a sheet of baking paper to let the chocolate set.
8. 8. Mix the buttermilk, yogurt, eggs, and one tablespoon of rapeseed oil in a bowl.
9. 9. Grind the 5-grain flakes in a blender until very fine.
10. 10. Add the ground flakes to another bowl along with the flour, baking soda, baking powder, and sugar.
11. 11. Mix the dry ingredients well.
12. 12. Pour the liquid mixture into the dry ingredients.
13. 13. Knead the batter until smooth.
14. 14. Let the batter rest for about 10 minutes.
15. 15. Remove the stems and leaves from the strawberries.
16. 16. Wash the strawberries.
17. 17. Slice the strawberries.
18. 18. Sort through the blueberries and remove any debris.
19. 19. Wash the blueberries.
20. 20. Pat the blueberries dry with a kitchen towel.
21. 21. Heat some oil in a frying pan.
22. 22. Place one teaspoon of batter into the hot pan at a time.
23. 23. Fry the small pancakes until golden brown over medium heat.
24. 24. Thread one blueberry, one strawberry slice, one pancake, one chocolate banana, and another pancake alternately onto a wooden skewer.

Nutrition per serving

• kcal: 79
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 10 g