Berry Pancakes
Fluffy pancakes topped with fresh raspberries, blueberries, and toasted coconut flakes, finished with a mint garnish. A quick and delightful breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- 1 cup pancake mix
- ¾ cup milk
- 1 large egg
- ½ cup raspberries
- ½ cup blueberries
- ¼ cup coconut flakes
Instructions
- 1
In a bowl, whisk 1 cup pancake mix, 0.75 cup milk, and 1 egg until just combined; batter should be slightly lumpy.
- 2
Heat a lightly oiled skillet over medium. Pour 0.25 cup batter per pancake; cook until bubbles form on top, about 2 minutes, then flip and cook until golden, 1-2 minutes more.
- 3
In a small dry skillet, toast 0.25 cup coconut flakes over medium, stirring, until golden and fragrant, about 3 minutes.
- 4
Stack pancakes on plates; top with 0.5 cup raspberries and 0.5 cup blueberries, then sprinkle with toasted coconut and garnish with mint leaves if desired.
Tools you’ll need
- mixing bowl
- whisk
- skillet
- spatula
- small skillet
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