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Pancake panzanella

Pancake panzanella   image
Difficulty Easy
Preparation 10 min
Cooking 5 min


6 servings
    • 30   g
    • 227   g
    • 150   g
    • 150   g
    • 8  
    • 3   tbsp
    • 1   tsp
  • To serve



    Looking for a different way to serve pancakes? Try this light and playful fruity take on a traditional panzanella salad.

  1. Put the flaked almonds in a dry frying pan and toast over a medium heat until golden brown. Set aside.

  2. 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.

  3. 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