Pancake Breakfast Feast
Ingredients
Strawberry granola
Sweet mini pancakes
Savoury pikelets
Instructions
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For the strawberry granola, preheat oven to 190°C/375°F.
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Melt the butter, maple syrup and vanilla together in the microwave or over a medium heat on the stove top.
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In a large bowl combine oats, almonds and coconut, pour over the melted butter mixture and stir well until completely coated. Transfer the oat mixture to a baking paper-lined oven tray and spread out into an even layer.
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Bake for 20-25 minutes until dry and golden brown, stirring a few times during the cooking process. Remove from the oven and set aside to cool. Once cool, add the freeze-dried strawberries and white chocolate chips.
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To serve the sweet mini pancakes, toss mini pancakes with fresh berries in a serving bowl and serve with granola, yoghurt, maple syrup and yoghurt pots, if using. Alternatively, serve all in separate bowls or plate up individually…
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To serve the savoury pikelets, swirl the basil pesto through the crème fraiche. Arrange pikelets and crème fraiche mixture with salmon, avocado, dill, onion and lemon wedges on a serving platter. Alternatively, plate up individually.
Note
The granola will last at least a week stored in an airtight container at room temperature and is suitable to freeze. Pancakes and pikelets are suitable to freeze.
To make Gluten Free – use gluten-free pancakes/pikelets and gluten-free oats in the granola.
To make Dairy Free – use a dairy-free butter or spread in the granola and omit the white chocolate chips.  Use dairy-free yoghurt.
Instead of crème fraiche, use dairy-free sour cream or natural yoghurt. Use dairy-free basil pesto.
Make your own pancakes and pikelets using dairy-free ingredients if they are unavailable to buy.
To make Nut Free – omit the almonds from the granola. Omit the basil pesto or use a nut-free pesto.
User Reviews
Used this for a breakfast at the FM, so quick and easy but so tasty!
The Sweet Pancake Platter was a real winner! Quick and easy, but very cute