Pumpkin Pancake Skewers with Cherry Cranberry Compote

Found the perfect post-Thanksgiving feast recipe. But it comes with a disclaimer.

WARNING: The cuteness level of these pancake skewers may explode your brain cells + the yum factor may make your taste buds fall off your face.

Mini food… it’s the best. You can eat more of it because it’s small, aaand… it’s adorable. You just can’t start your day off with mini things + be a grumpy pants, dark cloud all day long.

Pumpkin Pancake Skewers


  • ¾ cup almond milk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup
  • ⅓ cup pumpkin, pureed
  • 3 tablespoons coconut palm sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 cup oat flour
  • Coconut oil, for greasing


Step 1: Preheat a large skillet on medium-low heat on the stove stop.

Step 2: Combine almond milk + lemon juice in a large bowl + let rest for 5 minutes to curdle.

Step 3: Then add melted coconut oil + maple syrup + pumpkin + coconut palm sugar. Then whisk to combine.

Step 4: Add almond milk/lemon mixture + whisk again until well-combined.

Step 5: Next add baking soda + baking powder + salt + spices + oat flour to the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. Let batter rest for 5 to 10 minutes.

Step 6: Heat a large skillet on medium-low heat. Brush with coconut oil. Pour the batter in ¼ cup measurements.

Step 7: Flip when bubbles appear in the middle + the edges turn slightly dry. Cook for 1 to 3 minutes more on the other side.

Step 8: To plate, stack pancakes with a thin layer of Cranberry Cherry Compote in between. Enjoy!

Did you know?

Pumpkins’ bright orange color may make them a good substitute for traffic cones, but the real power behind their hue is beta-carotene, essential for eye health + has also been linked to preventing coronary heart disease. Pump up the pumpkin!

Cherry Cranberry Compote

Plain cranberries are very tart, so I wasn’t sure if I could pull off a healthy version that’s as heavenly as the original. With the help of pineapple juice + applesauce + honey, I conquer the impossible.

Please note this is not as sweet as store versions. Taste at the end of cooking. It is naturally sweet from the fruit juice + applesauce, but you can adjust the sweetness to your liking with honey if needed.


  • 2 cups fresh cranberries
  • 1 cup fresh cherries, pitted + chopped
  • ¾ cup freshly squeezed pineapple juice
  • ½ cup Apple Sauce
  • ½ cup water
  • 1 tablespoon orange zest
  • ¼ cup freshly squeezed orange juice
  • 2 tablespoons fresh thyme
  • ¼ cup honey


Step 1: Put cranberries + cherries + pineapple juice + applesauce + water in a saucepan + bring to a boil.

Step 2: Keep on medium heat, stirring constantly until the cranberries start to burst for about 10 to 15 minutes.

Step 3: Reduce to a simmer. Pour the orange zest + orange juice + thyme over the mixture.

Step 4: Simmer for 10 to 15 minutes. Stir in the honey + turn off the heat. Set aside.

Step 5: Cool completely + store in the fridge at least 4 hours, but preferably overnight, before serving. It can be rewarmed after you prepare your pancakes.

Enjoy with family!


Photo: Marcela Macias


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