Pancakes for breakfast…yes please. This is a great, fun recipe to help the kids make for special mums on mother’s day!
You can use any fruits you like as long as they can be threaded onto skewers. I served mine with a drizzle of maple syrup since the blinis themselves are only very subtly sweet.
Recipe: Almond Flour Fruit Blinis
Makes approx. 6-8 kebabs (serves 2-3)
80g almond flour
½ tsp bicarbonate soda
200ml milk of choice
1tsp ground chia or flax
3 tbsp coconut sugar
1 tsp vanilla (or almond extract)
extra ‘milk’ to thin batter as needed
coconut oil (to oil the pan)
Approx. 1 1/2 cups fruit chunks of choice.
Maple syrup, agave or yoghurt to serve.
Blend together all ingredients until very smooth. Add as much extra milk as necessary to create a thick but easily spoonable batter.
Prepare fruit for kebabs- you can use any fruit that can be skewered. I used banana and kiwi slices. Set this aside.
Using a melon baller (most practical method) spoon small dollops of the pancake mixture onto a hot lightly oiled frying pan and fry for approx. 1 minute or so on each side until golden.
When all the blinis are cooked thread them onto skewers alternating with chunks of fruit. Drizzle with yoghurt or syrup to serve to special mums!
GRAB THE INGREDIENTS
Blanched Ground Almond Flour 1kg
Whole Natural Dark Chia Seeds 1kg
Organic Coconut Sugar 1kg
500 Gram, 1 Kilo, 2 Kilo, 4 Kilo
Organic Extra Virgin Cold Pressed Coconut Oil 500ml Tubs
2 x 500ml, 4 x 500ml, 12 x 500ml, 500 ml
Organic Light Agave Syrup 425ml