Mother's Day Brunch Pancakes & Bacon

Mother's Day Brunch Pancakes & Bacon

with Berry Compote & Nutty Crumb

Mother's Day Special
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Starting from the moment she wakes up, show Mum just how special she is by spoiling her with this decadent breakfast in the comfort of her own bed. Sweet, savoury, nutty and fluffy, this pancake recipe will melt her heart - not only on Mother's Day.

Unfortunately, this week's strawberries are in short supply. Some customers will receive alternate fruits instead of strawberries, along with updated recipe instructions. Don't worry, the recipe will be just as delicious!

Allergens:MilkTree NutsSulphitesEggGluten

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet


1 packet


(ContainsTree Nuts)

1 packet

roasted hazelnuts

(ContainsTree Nuts)

1 packet


1 packet

shredded coconut


1 punnet


1 packet

Greek-style yoghurt


1 packet

maple-flavoured syrup

1 packet

dry pancake mix

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Soy)

Not included in your delivery

olive oil

40 g



1 tbs





2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)5622 kJ
Fat67 g
of which saturates29.3 g
Carbohydrate142.3 g
of which sugars78.3 g
Protein38.3 g
Sodium1744 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. In a large non-stick frying pan, add the butter and melt over a low heat. Transfer to a small bowl set aside. Meanwhile, roughly chop the strawberries, pistachios and roasted hazelnuts.


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, roasted hazelnuts 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!


Divide the pancakes between plates. Top with the berry compote, a spoon of the remaining Greek yoghurt and nut crumb. Drizzle over the maple-flavoured syrup. Serve with bacon.