Preparation
- Put the flaked almonds in a dry frying pan and toast over a medium heat until golden brown. Set aside.
- Hull the strawberries and cut in half or quarters, depending on their size. Put them in a large bowl with the other juicy fruits. Toss through most of the toasted almonds and 2 tablespoons of the sticky maple syrup.
- Toast the pancakes in the toaster and then cut into chunky pieces. Toss through the fruit, then transfer everything to a serving dish. Drizzle over the final tablespoon of maple syrup, scatter over the remaining almonds and dust with the icing sugar for sweetness. Serve in bowls with a dollop of Greek yogurt.
Looking for a different way to serve pancakes? Try this light and playful fruity take on a traditional panzanella salad.