Mini Pancake Skewers

Ingredients

• 2 tbsp (15 g) almond flour
• 1 tbsp (8 g) coconut flour
• 1 large egg
• 2 tbsp (30 ml) unsweetened almond milk
• 1 tsp (4 g) low-carb sweetener
• 1/4 tsp (1 g) baking powder
• 3/4 tsp (4 g) coconut oil, for the pan
• 1/4 cup (38 g) strawberries, sliced
• 1/4 banana, sliced (25 g)
• 1 1/2 tsp (8 g) sugar-free dark chocolate, melted
• 1 tsp (3 g) pistachios, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Whisk the almond flour, coconut flour, egg, almond milk, sweetener, and baking powder smooth, then rest for 5 minutes - coconut flour drinks liquid slowly.
2. Heat the coconut oil in a small pan over medium-low heat. Drop the batter in teaspoons to make about 8 coins the size of a quarter.
3. Cook for 1–2 minutes per side, until bubbles hold at the edge and the underside is golden.
4. Cool for a minute, then thread pancake, strawberry, pancake, and banana onto two short skewers.
5. Drizzle with the melted chocolate and scatter the pistachios.