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Gluten-Free Pancake Kabobs

  • Beginner
  • 12 kabobs
  • 35 min
Baking Success Or Baking Mess


For Pancakes:
1-1/2 cups Fleischmann's® Corn Starch
2 tablespoons sugar
1 tablespoon Fleischmann's® Baking Powder
1/4 teaspoon salt
2 eggs
1/3 cup butter OR margarine, melted
1 cup buttermilk
1/2 teaspoon pure vanilla extract
For the Skewer:
1 cup fresh strawberries, washed, halved
1/2 cup blueberries, washed
1/2 cup raspberries, washed
1 banana, peeled and thinly sliced
12 each skewers, lollipop sticks


Stir all ingredients together and let sit for 10-15 minutes.

Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot.

The easiest way to get mini-pancakes is to fill the batter into a squeeze bottle with a narrow spout. Squeeze out the pancake batter so they are about the 1-inch (2.5-cm) in diameter. If you don’t have a squeeze bottle, you can drop the pancake batter on with a small spoon. Form about 8-10 pancakes at a time, so you give yourself enough time to be able to flip the pancakes over before they burn.

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