Prep Time: 30 mins
Serves: 30 mins
1 1⁄2 cups milk
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
For pancake batter:
whisk milk, eggs, vanilla extract and oil in large bowl.
In a separate bowl, combine flour and sugar.
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.
For honey-whipped yoghurt:
Whip honey and yoghurt in a mixing bowl with a fork or whisk until thoroughly mixed.
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.
Turn and cook for 2 further minutes or until cooked through.
Layer 2 pancakes per person with honey-whipped yoghurt, pineapple and banana.
Garnish with a dusting of icing sugar and serve.