Recipes
Recipes

Mini Valentine Pancake Kabobs (Vegan-friendly)

By: Chantal Urbina (bio)

When I think about Valentine’s Day, I believe it or not, am taken back to my childhood. My mother always made every holiday fun, even Valentine’s Day. She would hand make my little brother and I baskets and place heart shaped stuffies, toys, and a few treats inside. The baskets would always be right beside our beds when we woke up Valentine’s morning. It always brightened up the day even though it was such a small gesture.

My way of passing along the sweet gesture tradition to my children will be in a way that I express my love best-cooking and/or baking. What better way to be celebrated on love day than to wake up to a delicious, Valentine’s Day themed breakfast?

This year I opted for the pancake route. Everyone loves pancakes and it’s rare in this household that my cakes are served up with freshly made coconut whipped cream. These mini kabobs fit perfectly right into our littles fingers and they are layered with wholesome ingredients. This dessert looking breakfast has minimal amounts of added natural sweeteners and fuels them up for a day full of love.

Should you want to branch out and make these kabobs into a homemade dessert, simply swap the pancake coins for homemade shortcake. However you share these kabobs with your little loves, enjoy and Happy Heart Day!

Mini Valentine Pancake Kabobs

Makes roughly 10 kabobs

Ingredients:

  • Sliced strawberries

For the Vegan Pancake Coins:

  • ¼ cup + ⅛ cup spelt flour
  • ¼ cup whole oats
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. sea salt
  • ½ c + ⅛ c water/milk alternative
  • ½ tbsp. melted coconut oil or avocado oil
  • 1 tsp. pure vanilla extract

For the Coconut Whipped Cream:

  • coconut cream (thick solidified top layer from a chilled can of FULL fat coconut milk)
  • 1 tsp. of any all natural sweetener of your choice (pure honey, maple syrup, coconut nectar, etc.)

Directions:

  1. In a bowl, mix together the dry pancake ingredients and sift. Add the wet ingredients and mix until everything is combined. Be careful not to over mix.
  2. Let the pancake batter sit for 5 minutes so the oats can absorb the liquid – this will result in fluffier pancakes.
  3. Lightly spray or grease a large skillet over medium-low heat. Add the pancake batter in coin sized drops using a teaspoon baking utensil. After a couple minutes, flip the coins to cook the other side. Because these portions are much smaller than the average pancake, they will cook fast.
  4. Set the coins aside (in a preheated oven at the lowest temperature to keep warm) and prepare the coconut whipped cream.
  5. Remove the solidified coconut cream from the top of a chilled can of FULL fat coconut milk (leave the can in the fridge overnight so it can harden), and place it in a bowl.
  6. Add the sweetener of choice.
  7. Blend together with an electric hand mixer until soft peaks form (add some coconut milk-the liquid from the same can, little by little if the whipped cream is too thick for your liking).
  8. Take your skewers and layer the sliced strawberries, the whipped cream, and the pancake coins. Enjoy!

‌‌‌‌Meet Chantal Urbina

Chantal UrbinaI am currently a retired Registered Massage Therapist on maternity leave with my first child. I am a certified Culinary Nutrition Expert and aim to create delicious but powerful meals that serve our bodies with the love and respect they deserve. Introducing solids to my daughter, Eliana, has further inspired me to create recipes with holistic foods. Motherhood has blessed me with the highest motivation to live the healthiest and happiest life that I can. Summers are when I shine my brightest as I live for adventures out in the sun. I live in Winnipeg with my daughter, husband and two cats.

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