So if you have been following my instagram you are probably aware that I am currently taking on a 6 days pancake challenge. Yeap from Monday this week I will be cooking 6 different pancakes, savoury and sweet, for breakfast six days in a row.
I normally have my pancakes simply with a little drizzle of maple syrup and butter. Sometimes I love to add some fresh fruits just for variations, like this one here. I bet everyone else is probably doing the same thing too, and maybe some of you are even having pancakes with maple syrup every single day for breakfast. You probably like it that way and wouldn’t be bothered to try other things, or maybe the time-pressure in the morning forces you to stuck with it.
That’s probably the reason why I’m doing this challenge. Other than maple syrup which we all love, I want to show you some pancake topping ideas that you can make in less than 10 minutes every week days.
The name sounds pretty lengthy for a pancake, but I can assure you it is very very easy and simple to make. Just make your pancake as usual, cook your raspberry compote which takes 3-4 minutes, chop your pistachio and mix with dessicated coconut. Everything is done!
It takes a couple of minutes to prep and arrange, and you can have your pancakes with raspberry compote that are packed with flavours and the nutrition that you want for the rest of the day from the raspberries, pistachio and dessicated coconut.
And the best part is, it it looks like you are putting so much effort into making this as it looks super colourful, but we all know that it’s not.
Note: I made my pancakes using recipe from Taste. It always works for me!
- 100 gr of raspberries
- 4 tbsp of sugar
- 100 ml of water
- 50 gr of pistachio nuts, chopped
- 2 tbsp of dessicated coconut
- icing sugar, to dust
- 2 serves of pancakes
- To make raspberry compote, place 75 grams of raspberries, sugar and water in a small saucepan. Bring to a boil and simmer for 3-4 minutes until thicken and raspberries have disintegrated.
- Divide pancakes into 2 servings and top with raspberry compote, the remaining fresh raspberries, pistachio, coconut, and sprinkle with icing sugar.