| Servings: | Prep time: | Cook time: |
|---|---|---|
| 2–3 servings | 10 min | 20 min |
Stacked pancakes with toasted pecans and coconut flakes on top. The batter is made with a whole grain mix, so the pancakes hold up well to maple syrup.
A weekend breakfast that takes one bowl and one pan. Keep the first pancakes warm in a low oven while you cook the rest.
Ingredients:
- 1 cup (140 g) Organic Buttermilk Pancake Mix
- 1 large egg
- 3/4 cup (180 ml) milk
- 1 tbsp melted butter, plus more for the pan
- 1/3 cup (40 g) pecans, toasted and chopped
- 2 tbsp unsweetened shredded coconut, toasted
- Maple syrup, to serve
Instructions:
1. Whisk the pancake mix with the egg, milk and melted butter until just combined. Let the batter rest for 5 minutes.
2. Heat a non-stick pan over medium heat and brush it lightly with butter.
3. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on top, about 2 minutes, then flip and cook 1 to 2 minutes more.
4. Stack the pancakes, sprinkle with pecans and coconut, and serve with maple syrup.
