Oh my goodness!!! And not because today is Friday and the weekend is knocking on our doors, but because I have such a perfect sweet treat for you. Fruity pancakes served with walnuts and Greek yoghurt.
I have created a gorgeous pancake recipe for all of you who need a sweet healthy bite this weekend. A few days ago, while I was checking out some pretty awesome blogs, I luckily stumbled upon a heavenly pancake recipe called “A crepe suzette-ish fetish” at the Ice Cream Magazine blog. For the lovers of ice cream, other sweet goodies and photography, I invite you to visit this beautiful blog.
I must confess that the moment I saw those “suzette-ish fetish crepes” I thought that it has to be pretty hard work to make and garnish them, right? Guess what? They turned out to be very easy to prepare and kind of fast for a Saturday morning-ish (why not?! Be lazy once in a while, it’s a real blast for your body).
However, as this blog is not a typical one (you seriously need to check it out to see what I mean), I had to free my imagination and dressed it up with my favorite savory toppings (fruits, nuts and cinnamon).
I like to use whole-wheat flour because it’s made from grains that have not undergone heavy processing in comparison to the white one made form heavily refined and processed wheat grains. Whole-wheat flour contains a big amount of dietary fiber over the white one, which has a number of health benefits such as helping to prevent constipation, lowering blood cholesterol and it might even help you shed some pounds according to the specialists. Whole-wheat flour also provides a nutritional advantage over white flour due to its vitamin content, including folate, riboflavin and vitamins B1, B3 and B5.
Let me now roll my sleeves and guide you through the next steps that you need to follow in order to get your super yummy healthy pancakes.
- 200 g whole-wheat flour (or your favorite one)
- 2 eggs
- 1 large banana
- 1 orange
- 3 apricots
- half of a small melon
- a handful of strawberries
- 200 ml your favorite milk
- 1 tsp backing soda
- a handful of walnuts, grated
- agave syrup (or honey)
- 2 sticks of fresh cinnamon, grated
- 100 ml yoghurt (1.5% fat)
- First of all, prepare the fruits for the sauce (I personally prefer to do it this way as I find it quickly). Wash them all very well, slice them thinly, place them in a large bowl and blend them with a stab mixer until they have a smooth consistency.
- Separately, mix the eggs, chopped banana and milk together with the stab mixer. Beat in the flour mixture until smooth and don’t forget to add the baking soda as I almost did.
- Heat a frying pan ( I used a small one for the shape’s sake) over medium. Lightly coat with olive oil (or butter if you prefer), drop in a couple of spoonfuls of batter (depends on your pan seize) and swirl to completely cover the bottom of the pan. If you are using a larger pan, you could instead make two or three at a time. Cook until underside of pancake is brownish, for about a minute and flip it over to cook the other side. Repeat the procedure with the remaining batter.
- Once you are done with the batter, add the crepes on a different plate and start garnish them one by one with the fruit sauce and agave syrup.
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