Pancakes & Blueberry Compote

Separate the bacon slices and place on a lined oven tray. Cook until golden, 8-12 minutes. On a second lined oven tray, add the pistachios and shredded coconut. Evenly spread then bake until golden, 4-6 minutes. TIP: Be sure not to spread to crumb too far apart to prevent it from burning quickly.

While the bacon and nut crumb are cooking, heat a medium saucepan over a medium heat. Add the strawberries, raspberries and sugar. Cook, stirring, until slightly reduced, 8-10 minutes. Remove from the heat.

While the compote is cooking, add the melted butter, eggs, 1/2 the Greek yoghurt and milk in a large bowl. Lightly whisk to combine. Add the pancake mix and whisk until just combined. TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

Return the frying pan to a medium heat. When the pan is hot, add the pancake batter (1/3 cup per pancake) and cook until golden and cooked through, 4-5 minutes each side. TIP: If you don't have non-stick pans, use butter to grease the pan! TIP: Save time and cook your pancakes on two non-stick frying pans if possible!