Delicious Tropical Pancakes. A great and tasty dessert, or even a sweet breakfast!

Serves 4


1 1⁄2 cups milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon macadamia or olive oil
2 cups (150 g) self-raising flour
2 tablespoons caster sugar
1 cup (260 g) Greek natural yoghurt
1 tablespoon liquid honey
1 quarter (2 cups or 200 g) pineapple, diced
2 bananas, diced
4 tablespoons butter
icing sugar, to dust

Prep Time: 30 mins


  1. For pancake batter:
    whisk milk, eggs, vanilla extract and oil in large bowl.
  2. In a separate bowl, combine flour and sugar.
  3. Combine wet ingredients to dry and stir with a wooden spoon until just mixed. Do not over stir – mix should be lumpy. Rest for 10 minutes.
  4. For honey-whipped yoghurt:
    Whip honey and yoghurt in a mixing bowl with a fork or whisk until thoroughly mixed.
  5. Melt 2 tablespoons of butter in a large non-stick pan over medium heat. Ladle generous spoonfuls of pancake batter (approx. half a cup) for 1-2 minutes or until surface bubbles.
  6. Turn and cook for 2 further minutes or until cooked through
  7. Layer 2 pancakes per person with honey-whipped yoghurt, pineapple and banana.
  8. Garnish with a dusting of icing sugar and serve.