These Honeycomb Pancake Skewers are just different enough to feel special, without being complicated! Turn a classic pancake breakfast into a grab-and-go camping win (or a weekday smile-maker).
How to make Honeycomb PB Pancake Skewers:
- 2 cups rolled oats (blend alone until fine like flour)
- 2 Tbsp melted coconut oil
- 1/2 cup plain greek yogurt
- 3/4 cup milk
- 2 large eggs
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp MoonButter's Honeycomb Peanut Butter (for topping)
- 1 tbsp maple syrup (optional for topping)
Blend the batter.
Start by blending the rolled oats until they resemble flour. Add the remaining ingredients and blend until smooth.
Cook the mini pancakes.
Heat a pan over medium heat and lightly butter it. Use a spoon to make baby pancakes. When bubbles form on top, flip and cook until golden.
Build the skewers.
Spread a little peanut butter onto each pancake. Stack and skewer them, staggering sliced strawberries and apples between pancakes for that honeycomb look.
Serve warm (or not!).
Enjoy fresh off the pan or wrap them up for a cozy campsite breakfast.
