For the strawberry granola, preheat oven to 190°C/375°F.
Melt the butter, maple syrup and vanilla together in the microwave or over a medium heat on the stove top.
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.
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.
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…
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.
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.
