Pancake Kabobs

Gluten-Free delicious pancakes with fresh fruit!

Quick Facts

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 12 kabobs

Ingredients

For Pancakes:

  • 1-1/2 cups Argo® Corn Starch
  • 2 tablespoons sugar
  • 1 tablespoon Argo® Baking Powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup butter OR margarine, melted
  • 1 cup buttermilk
  • 1/2 teaspoon pure vanilla extract

For the Skewer:

  • 1 cup fresh strawberries, washed, halved
  • 1/2 cup blueberries, washed
  • 1/2 cup raspberries, washed
  • 1 banana, peeled and thinly sliced
  • 12 each skewers, lollipop sticks

Directions

  1. Stir all ingredients together and let sit for 10-15 minutes.
  2. Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot.
  3. The easiest way to get mini-pancakes is to fill the batter into a squeeze bottle with a narrow spout. Squeeze out the pancake batter so they are about the 1-inch (2.5-cm) in diameter. If you don't have a squeeze bottle, you can drop the pancake batter on with a small spoon. Form about 8-10 pancakes at a time, so you give yourself enough time to be able to flip the pancakes over before they burn.