I ate pancakes similar to these at one of our favourite local cafes Kai Whaka Pai and simply had to try and recreate the experience at home. And wow, these luscious pancakes are truly very special. A sweet berry syrup of strawberries and blueberries topped with grilled banana and a dollop of natural yoghurt.
I used the classic pancake recipe found here but use whatever pancakes you like. For a vegan version use a vegan pancake mix and substitute the dairy yoghurt for a non dairy.
Make them for a special occasion or simply when you need something special and oh so sweet to start your day. Go on I know you want to :)
Preparation time: 30mins
- 1 quantity of classic pancakes
for the Sweet Berry Syrup
- 1 cup strawberries (fresh or frozen), chopped
- 1 cup blueberries (fresh or frozen)
- 1 cup water
- 1 tbs raw sugar
- 1 tbs fresh mint leaves, roughly chopped (optional)
for the Grilled Bananas
- 2 large bananas
- 1-2 tbs maple syrup
- 2 tbs brown sugar
Prepare the pancakes according to the recipe.
Meanwhile add the berries, water and sugar to a small saucepan. Bring to a simmer over a medium-low heat.
Continue to gently simmer for 10-15 minutes until sauce has reduced, should be a lovely syrupy consistency; add the mint leaves and stir through.
Remove from heat and set aside.
Slice the bananas length-ways and lay them in an oven proof dish. Drizzle with maple syrup and half the brown sugar.
Place under a medium grill for 2-3 minutes checking frequently to insure they don’t burn. Once golden on the top side gently turn the bananas over, sprinkle with remaining sugar and grill for another 2-3 minutes until sugar is bubbling and bananas are golden.
Serve the pancakes stacked with natural yoghurt, topped with two slices of banana, a good helping of berry syrup and an extra dollop of yoghurt on top. Om num num numnumnum!!
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