As the weather outside is getting warmer, our body is craving for some fresh flavors, but in the same time we all love comfort food. I created you a colorful breakfast which can also be served as dessert. This savory dish is hot and cold and sweet and sour in the same time: just a great way to boost your mood for a new day.

Servings: 2
Prep time: 75-90 minutes
Difficulty: 🍳🍳🍳 (3/5)


  • Forest fruits frozen yogurt:
    • 200 g (7 oz) of frozen forest fruits
    • 75 g (2,5 oz) of Greek or regular yogurt
    • 1 1/2 tablespoons of honey
    • 1 tablespoon of lemon juice
  • Pineapple frozen yogurt:
    • 200 g (7 oz) of frozen pineapple
    • 75 g (2,5 oz) of Greek or regular yogurt
    • 1 1/2 tablespoons of honey
    • 1 tablespoon of lemon juice
    • 5-8 roasted almonds
  • Cinnamon pancakes:
    • 175 g (6 oz) of all-purpose flour
    • 1 tablespoon of baking powder
    • 1 tablespoon of granulated sugar
    • a pinch of salt
    • 1/2 tablespoon of ground cinnamon
    • 2 large eggs
    • 200 g (7 oz) of Greek or regular yogurt
  • Caramelized bananas:
    • 50 g (2 oz) of granulated sugar
    • 50 g (2 oz / 1/2 stick) of butter
    • 2 bananas
    • 30 ml (2 tablespoons) of whiskey
    • 100 ml (1/2 cup) of water

You might think that making frozen yogurt is super complicated. But it’s not. You only need a handful of ingredients and patience, because it needs to set in the freezer for several hours. So if you want to make this dish for breakfast, I advise you to prepare the yogurts on the previous evening. I made for you 2 kinds of delicious and healthy frozen yogurts.


Let’s start with the forest fruits one. You have to choose a good quality pack of frozen berries. Take it out from the freezer 15-20 minutes ahead, so it will not be stone hard. Try to take it apart as much as you can. The yogurt must be cold as well. Add the fruits and the yogurt to the food processor or blender. Pour the honey on them – which is a key ingredient – it will give some natural sweetness to the dessert, but it also helps to mold the mixture. Finally pour a tablespoon of lemon juice on top.


Mix them well for 3-4 minutes and make sure that all the fruits are blended and incorporated and your mixture is creamy enough. Put the frozen yogurt in a plastic or glass cup or a tiny food container.


Now for the pineapple one, if you cannot find in your local store frozen ones, don’t worry, you can make it yourself: just take some canned or fresh pineapple slices and put them in the freezer for 2-3 hours. As I said before, take the frozen fruits out of the freezer 15-20 minutes prior to preparing the dessert.


Add all the ingredients in the food processor or blender and blend them well for 3-4 minutes. In the meanwhile check if some pineapple chunks stuck below the blades and blend them well.


Pour the mixture in a cup as well and put it in the freezer along with the berries one for 4-5 hours or leave it overnight. This will actually make 3 times more frozen yogurt, than you need – so you can enjoy it alone as well. I recommend you to take the frozen yogurts out of the freezer in the moment you start preparing the pancakes, so they wont be too hard or cold.


When your frozen yogurts are set well you can prepare the pancake mixture. I advise you to keep it as simple as I do: not to sweet and not to over-complicated, as the heroes of the dish are the bananas and the frozen yogurts – the pancakes will only be the foundation and the ‘sponge’ of this dish.


If you want to make sure that you won’t have lumps in your pancake mixture, then it is important to sift your flour before adding any additional ingredients to it. It doesn’t take much time, but it is a key step for a smooth batter.


Add together the dry ingredients (flour, baking powder, sugar, salt, cinnamon) in a large bowl and mix them well with a  fork. In a separate plate or bowl beat the egg thoroughly with a fork.


Pour the eggs on the dry ingredients and beat them on low speed with your hand mixer. Then slowly add the yogurt to the batter and keep mixing it while raising the speed of the mixer. After all the yogurt is added keep stirring it for another 2 minutes on high speed to make sure that you get rid of any lumps.


Take a non stick frying pan and grease it lightly with some vegetable oil. Set the fire to medium low and slowly pour a half a ladle of batter for each pancake – try to make it as round as you can and not too thick. Don’t overcrowd your pan – put only 2-3 pancakes – so they won’t mold together and you can have special attention on each of them. Fry them on each side only for one minute and flip them with a help of a flat spatula. Make sure that the sides are well fried as well, as they tend to ooze on their sides – just press them with your spatula a bit and they will cook thoroughly.


After each round remove any burned pieces with a paper towel and grease the pan again a bit. When you are ready with your pancakes stack them on a plate to set. Usually from this amount of batter you will get 6 medium size pancakes.


When you choose your bananas, try to buy some harder and not so ripe ones, otherwise they will get mushy. Slice the bananas on a chopping board as diagonal as you can into 1,5 cm (1/2 inch) thick slices.


In a non stick frying pan pour 50 grams of sugar and set the burner to low – try to distribute it into thin layer. Don’t mix it, don’t stir it. Wait until the sugar melts and develops a bit of color. At this moment take off from the fire, add a half a stick of butter and let it melt without touching the mixture. Add the banana slices and pour the whiskey on top. Flambé it until the alcohol evaporates. Then put back on low heat, add a half a cup of water and let the caramel set for 2-3 minutes. Close the burner and let it cool a bit.

On a plate stack 3 pancakes. With a  help of a spoon add the caramelized bananas on them. With an ice cream scoop or a large spoon put as much frozen yogurt as you want. Then pour the warm caramel on top of your dessert and you are done.


  • forest fruit > strawberries
  • pineapples > bananas
  • roasted almonds > roasted hazelnuts, roasted coconut flakes
  • lemon juice > lime juice
  • whiskey > rum
  • Vegan option: Instead of 2 eggs use grind 2 tablespoons of golden flax seeds and mix them with 6 tablespoons of water and let it sit for 30 minutes. You can substitute the yogurt with coconut yogurt. The honey can be replaced with maple syrup. Instead of the butter you can use margarine.

verb: flambé; 3rd person present: flambés; past tense: flambéed; past participle: flambéed; gerund or present participle: flambéing
– cover (food) with liquor and set it alight briefly.