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Fruit Stuffed Pancakes Recipe

Fruit Stuffed Pancakes Recipe
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Prepare the ingredients before making Fruit Stuffed Pancakes in your home. Then, follow these steps below to serve Fruit Stuffed Pancakes for your family or friends.

Ingredients: Fruit Stuffed Pancakes

  • 2 cup all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 1/2 tsp whole flax seeds
  • 1 1/2 cup milk
  • 2 eggs, slightly beaten
  • 4 tbsp butter, melted
  • 1 tsp pure vanilla extract
  • 10 strawberries, hulled and chopped
  • 1/4 cup blueberries
  • 3 fresh mint leaves, chopped
  • 1 agave nectar for garnish
  • 1 cool whip for garnish
  • 1 extra mint leaves for garnish
  • 1 powdered sugar for garnish

How to Make Fruit Stuffed Pancakes

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Fruit Stuffed Pancakes in your home by yourself.

    Step 1
  • In a medium-sized bowl mix all the dry ingredients.
  • Step 2
  • In a large-sized bowl mix all the wet ingredients until combined well.
  • Step 3
  • Slowly add the dry ingredients into the wet ingredients and stir until well incorporated and batter is smooth without large lumps. Set aside to prepare fruit filling.
  • Step 4
  • To prepare the fruit filling, mash 5 strawberries and half of the blueberries in a small bowl leaving some chunks. Mix the mashed fruit into the pancake batter.
  • Step 5
  • Mash the remaining strawberries and blueberries for the pancake filling and set aside.
  • Step 6
  • Cut up the mint leaves into desired pieces for the filling.
  • Step 7
  • In a large skillet over medium high heat spray skillet with nonstick cooking spray. Use a little less than a 1/4 cup of batter and pour into the pan slowly to form your pancake.
  • Step 8
  • Let the pancake cook until it has mini bubbles throughout the top and the edges have stiffened. Add about a tablespoon of the fruit filling onto the center of your pancake. Add the mint leaves on top of the fruit filling and fold over the pancake slowly. Some of the filling may ooze out but that's ok, no worries!
  • Step 9
  • Cook another 2 to 3 minutes until pancake batter is fully cooked through then transfer to a plate for garnishing if desired.
  • Step 10
  • Garnish with extra sliced strawberries and blueberries. Drizzle agave nectar for the syrup over top, dust with powdered sugar and a dallop of cool whip garnished with fresh mint leaves and serve. Makes about 12 pancakes depending on size.
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