• 1/2 Cup plus 2 tablespoons all-purpose flour
  • 2 Tablespoons cocoa powder
  • 3 Tablespoons sugar
  • 1 Tsp. baking powder
  • 1/4 Tsp. salt
  • 1/3 Cup milk
  • 1 Tbsp. melted butter
  • 1/2 Tsp. vanilla extract
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
  • 2 bananas, cut into 1/4-inch thick slices
  • 12 (6-inch) bamboo skewers
  • 1 large egg
  • Maple syrup for dipping
  1. Mix flour, cocoa powder, sugar, baking powder and salt in a medium bowl until well combined. In a separate bowl, whisk together milk, egg, melted butter and vanilla. Whisk milk mixture into flour mixture just until combined.

    Lightly grease a large nonstick griddle or skillet over medium heat. Pour batter onto griddle by the teaspoon. Cook about 2 minutes, or until edges are dry. Flip pancakes and cook about 1 minute longer. Adjust heat as needed to prevent burning. Repeat with remaining batter.

    Cut each strawberry into 3 pieces (2 slices and the end opposite the stem left whole). Stack one pancake topped with strawberry slice, banana, second pancake, strawberry slice, banana then third pancake. Place skewer through blueberry and down into pancake stack. Repeat with remaining ingredients (each serving is 3 skewered pancake stacks). Serve with maple syrup for dipping.
Calories 227.77
Total Fat 5.30 g
Saturated Fat 3.07 g
Cholesterol 63.28 mg
Sodium 519.63 mg
Total Carbohydrates 42.29 g
Dietary Fiber 3.80 g
Protein 5.65 g