8 Servings
20 Minutes
Allergens
These gluten free mini pancakes are made with oat and almond flour. Stack them on a skewer with some berries and maple syrup and you have the perfect morning bites! Yield: 30-35 mini pancakes.
For more delicious cooking, watch Shena’s Sweet Spice.
Preheat electric griddle to 375 degrees Fahrenheit.
Add all dry ingredients to a mixing bowl and whisk together.
Add all wet ingredients to a second mixing bowl and whisk together.
Combine wet ingredients and dry ingredients until it all comes together.
Lightly spray your hot griddle with cooking spray.
Use an ice cream scooper, or a tablespoon to scoop the batter onto the griddle.
I cook my pancakes one to two minutes on each side. This may vary on your griddle.
Once all your pancakes are cooked grab your six-inch wood skewers and assemble with fruit in-between each pancake.
Drizzle with maple syrup before serving.
Notes:
Ask your LOR about checking berries for bugs.
would these freeze well?
TIA!!
Delicious! Thank you Shena for your yummy food!!
I thought they were a little dry, but oat flour can be that way. Not bad though and pretty easy. Thank you for the recipe.
5 star breakfast !
This looks delicious!! I can’t wait to make it with my kids- esp love the mixing of oat flour and nut flour, it’s a winning combination.
as far as I heard, there are no blackberries or raspberries that are allowed to be eaten. because of bug infestation. you should put a disclaimer. please be careful as this is a kosher website and eating bugs is worse tham eating a cheeseburger (as heard from a major posek)
Where did she find checked raspberries and blackberries? I thought they’re infested and not allowed to be eaten.