Pancakes & Passionfruit Lemon Sauce

Pancakes & Passionfruit Lemon Sauce

with Roasted Almonds | Serves 2

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Check out the new range of delicious breakfasts, indulgent brunches, easy grab-and-go lunches and quick-fix dinners on our menu.

Allergens:GlutenEggsMilkSoyTree Nuts

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Total Time10 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

buttermilk pancake & waffle mix

(ContainsGluten, Eggs, Milk, SoyMay be presentTree Nuts, Peanuts, Sesame)



1 packet

passionfruit lemon sauce

(ContainsEggs, Milk)

1 packet

roasted almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Gluten, Milk, Soy)

Not included in your delivery

olive oil

1.25 cup

warm water

2 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3540 kJ
Fat13.8 g
of which saturates3.8 g
Carbohydrate149.5 g
of which sugars62.2 g
Protein24.8 g
Sodium1857 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium bowl, combine buttermilk pancake & waffle mix and 1 1/4 cups warm water. Slice lemon into wedges. Roughly chop roasted almonds.


In a large frying pan, heat a dizzle of olive oil over a medium-high heat. When the pan is hot, add 1/3 cup of pancake batter in batches, and cook until golden, 3-5 mins each side.


Divide the pancakes between plates. Squeeze over some lemon juice and sprinkle with the sugar. Top with the passionfruit lemon sauce and chopped almonds. Serve with any remaining lemon wedges.