Seasonal grilled fruit pancakes

These seasonal grilled fruit pancakes are a perfect for a lazy weekend brunch or to brighten a dull week. I made them last Sunday for everyone in my share house and dug in while typing up last months April Favourites. I’ll be honest, the majority of weekends I am too sloth-like/hungover/inept to cook pancakes, so these were a reminder of how amazing it tastes when I put in an extra effort to breakfast. Whether you are trying to spoil someone special, treat yourself or just want a goddam change from toast, I recommend you give theses grilled fruit pancakes a go!

Grilled fruit makes an interesting change from your typical berry toppings. I love how this recipe is adaptable to whatever fruit is in season – it’s autumn here in Australia so I used fig & pear, but if you’re in the spring/summer mode, try stone fruit like peaches & nectarines! I think it’s important to eat the produce that’s in season in your country to limit the environmental impact of importing fruit and vegetables. Plus it’s cheaper, and things tend to taste a whole lot better because rather than food lingering on a shipping container for who knows how long, it’s relatively farm fresh!

Spend a minute googling what’s in season in your area. It’s always interesting when you start to pay attention to this and notice lower prices of seasonal produce are reflected in the supermarkets and farmers markets. I am only really getting into the routine of this, but it’s a good habit wherever possible. As much as I would like to gorge on mangoes year round, I try to savour them for summer!

Seasonal Grilled Fruit Pancakes Recipe

Serves 3


1 large ripe banana

1.5 cups milk of choice

1 tbsp apple cider vinegar

1.5 cups self rising flour

3 tbsp coconut sugar

1 fig

1 pear

1-2 tbsp tahini

Granola of choice

Drizzle of maple syrup


Mash half the banana and retain some to serve. Mix it with the almond milk and apple cider vinegar and set aside to curdle into ‘buttermilk’.

Sieve the flour into a large bowl and stir in 2 tbsp of the coconut sugar.

Fold in the wet ingredients and mix until the flour is combined. The batter should be thick but pourable so if not, add a dash more mylk.

Heat a large frying pan and add a little oil, then wipe away with kitchen paper. Pour in some batter, making them as big or small as you’d like. Turn down the heat to medium and cook til bubbles form all over, then flip and repeat. It made 10 medium pancakes for me.

Meanwhile in between cooking the pancakes, slice the rest of the banana, pear & fig (it really helps if you have a helper here so someone can make sure the pancakes don’t burn!). Toss it in the last tbsp of sugar and a dash of maple syrup. Heat a grill pan (normal pan will work to caramelise but you won’t get the lovely grilled lines), add a splash of water and place the fruit in carefully in a single layer to caramelise for 5-6 minutes on a medium heat, turning with a tongs half way through.

To serve, arrange a few pancakes on a plate, top with some grilled fruit, a sprinkle of granola, a spoon of tahini & drizzle of maple syrup.

Please do let me know if you try them out on instagram @ohhappyveggie. Enjoyyyy x


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