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Blueberry Cheesecake Sandwich Bites
Serves 6
These stuffed bite-sized pancakes will have the little ones jumping for joy and adults feeling like a kid again. The mini pancakes can be made up to three days in advance, allowing for quick assembly when hunger calls.
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Ingredients
- 1 cup (250 mL) oat flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2 large organic eggs
- 1/2 cup + 3 Tbsp (125 mL + 45 mL) milk or unflavoured nondairy milk
- 2 tsp (10 mL) grapeseed oil or avocado oil
- 1/2 cup (125 mL) cream cheese or nondairy cream cheese spread
- 2 tsp (10 mL) orange zest
- 1/2 cup (125 mL) almond butter
- 1/2 cup (125 mL) blueberries
Nutrition
Per serving:
- calories 315
- protein 10 g
-
total fat
22 g
- sat. fat 5 g
-
total carbohydrates
21 g
- fibre 4 g
- sugars 5 g
- sodium 339 mg
Directions
01
In large bowl, combine flour, baking powder, baking soda, and a pinch of salt. In separate bowl, gently beat eggs and stir in all the milk. Add wet ingredients to dry ingredients and stir until smooth. The batter should be the consistency of pancake batter; add additional milk, as needed, if mixture is too thick. Let batter rest for 10 minutes.
02
In skillet, heat oil over medium heat. By the tablespoonful, drop batter into pan and heat until edges begin to curl inward and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more, or until golden brown on the bottom. Repeat with remaining batter, adding more oil to pan as needed. Let prepared blini cool on wire rack. You should have about 22 mini pancakes.
03
Stir together cream cheese and orange zest.
04
To serve, spread about 2 tsp (10 mL) each cream cheese and almond butter on a mini pancake and top with about 2 tsp (10 mL) blueberries. Serve open-faced or top with another mini pancake.
