Looking for a different way to serve pancakes? Try this light and playful fruity take on a traditional panzanella salad.
Pancake panzanella
Ingredients
6
servings
-
- 30 g
- 227 g
- 150 g
- 150 g
- 8
- 3 tbsp
- 1 tsp
-
To serve
Failed to add items to shopping list.
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.
Nutrition per serving
Kcal
318
Fats (g)
9
