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Mini Pancakes with Fruit, Coconut, and Chocolate
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Mini Pancakes with Fruit, Coconut, and Chocolate

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 2
Author Pam - For the Love of Cooking

Equipment

  • Large Nonstick Skillet

Ingredients

  • 1 cup Hungry Jack Pancake and Waffle Mix
  • ¾ cup water
  • ½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • Blueberries
  • Raspberries torn into pieces
  • Mini chocolate chips
  • Shredded sweetened coconut

Instructions

  • Combine the Hungry Jack Pancake Mix with the water, vanilla, and cinnamon. Whisk until well combined.
  • Heat the large nonstick skillet over medium heat. Coat with coconut oil cooking spray. Ladle batter into the pan making five small pancakes. Sprinkle whatever combination of fruit, coconut, and chocolate that you would like.
  • Once the top of the pancakes starts to bubble a bit, gently flip them over and cook the other side for a minute or two, or until done. Repeat with the remaining batter.
  • Remove the pancakes from the nonstick skillet and place them on a serving plate. Sprinkle the mini with powdered sugar and serve with syrup on the side for dipping. Enjoy!