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Fruity Pancake Stack Recipe
Fluffy, American-style pancakes made with natural yogurt and stacked with layers of fruit. Pretty, healthy and delicious.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegetarian
Servings:
4
pancake stacks
Author:
Emily Leary
Ingredients
For the pancakes
1
medium free range eggs
large free range
150
ml
semi-skimmed (2%) milk
150
g
natural yogurt
150
g
self-raising white flour (self rising flour)
1
tsp
baking powder
1
tbsp
maple syrup
1
tsp
slightly salted butter
To finish
2
Kiwi
100
g
strawberry
2
bananas
50
g
blueberries
50
g
raspberries
100
g
natural yogurt
Metric
-
Ounces
Instructions
In a bowl, whisk the egg, and 150g yogurt together until well combined.
Whisk in the milk.
Add the flour and baking powder and whisk until smooth.
Whisk in the maple syrup.
Put 1 tsp of butter in a non-stick frying pan and place over a high heat.
Reduce to medium and add 2 tbsp of batter per pancake
Fry until pale golden underneath, then flip with a slotted spatula and fry until cooked on both sides.
Repeat until all the pancakes are cooked.
Place a pancake on each plate, top with sliced kiwi and a little more yogurt.
Add another pancake and top with sliced strawberries and more yogurt.
Top with a final pancake.
Surround the stack with the remaining sliced fruit and a final yogurt drizzle.
Video
Nutrition
Calories:
327
kcal
|
Carbohydrates:
61
g
|
Protein:
11
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
52
mg
|
Sodium:
74
mg
|
Potassium:
741
mg
|
Fiber:
5
g
|
Sugar:
22
g
|
Vitamin A:
321
IU
|
Vitamin C:
67
mg
|
Calcium:
209
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!