Raspberry Ripple Pancakes with Pineapple Skewers
These quick pancakes are fun to make and have a pleasing pink ripple effect due to the crushed raspberries. Serve with a big dollop of yogurt and the pineapple skewers on the side and this basic recipe can be a tasty and nutritious breakfast, brunch or snack.
Ingredients
- 1/2 cup of self raising flour
- 1/4 tsp baking powder
- 1/2 cup of milk
- 1 egg
- Handful of slightly crushed raspberries
- Heaped tsp sugar
- 2 slices of pineapple
- 1 tbsp brown sugar
- 1 tbsp melted butter
- Pinch of cinnamon
- A few drops of vanilla extract
- 1 tsp honey
- 4 wooden skewers
Method
- Place the skewers in water to soak .
- Mix all the pancake ingredients together and set aside whilst you prepare the pineapple.
- Remove the skin and core from the pineapple and cut into large chunks.
- Melt the butter and mix together with the honey, sugar, cinnamon and vanilla.
- Turn on the grill to pre heat .
- Thread the pineapple onto the skewers and brush with the sweet butter mixture.
- Grill for 4-5 minutes on each side or until they turn golden brown.
- Meanwhile heat a little oil in a frying pan over a medium heat then drop spoonfuls of the mixture into the pan when small bubbles appear flip over and cook for another few minutes. Serve with a dollop of Greek yogurt and the caramelized skewers.
Tasty alternatives
Use blueberries instead of raspberries, or swap strawberries for pineapple
The base recipe can be adapted to suit your dietary requirements by swapping out the regular flour for gluten free versions. I like to use oat flour (whizzed up oats in a blender) and then add ground almonds and flax seeds. This adds fibre and some healthy fats too which will your gut will love! To make them dairy free simple use oat, coconut or almond milk.