If fresh strawberries covered in fluffy pancake batter and dusted with powdered sugar doesn't get you excited for breakfast, then I don't know what will! My Strawberry Pancake Dippers are a fun, bite-sized way to get more fruit into your favorite breakfast treat. Plus, this recipe can easily be made gluten-free, paleo-friendly, and vegan-friendly, making it the perfect breakfast treat for the whole family!
Equipment
- 1 Mini Cookie Cutter This set of cookie cutters includes a mini size that is perfect for this recipe!
- 1 Nonstick Skillet I love my Always Pan from Our Place
Ingredients
- 2 Cups Strawberries cut into 1/2 inch slices
- 1 Cup Pancake Batter prepared according to the package instructions
- 2 Tablespoons Powdered Sugar
- 3 Tablespoons Maple Syrup optional - for dipping
Instructions
- Start by preparing your pancake batter of choice, and set it aside.
- Next, prepare your strawberries by slicing the tops off and cutting them into 1/2 inch slices.
- Then, heat a pan on the stove over medium heat and grease it with butter or oil – I personally use avocado oil.
- Dip your strawberry slices into the pancake batter - one at a time - and ensure that they are fully coated.
- Place your coated strawberries into the pan and cook for two minutes on each side, until they turn a golden brown, about 2 minutes per side.
- Once your pancakes are done, dust them with powdered sugar.
- Serve them with maple syrup, and enjoy!
Calories: 150kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 166mg | Potassium: 209mg | Fiber: 2g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 43mg | Calcium: 98mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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