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Ingredients

2 cups pancake mix 1 cup coconut milk, or more to taste 1 cup mixed berries, or more to taste 1 banana, or more to taste ½ cup oats, or more to taste ¼ cup flaxseed meal, or more to taste 1 tablespoon coconut oil, or as needed

Nutrition Info

141.5 calories carbohydrate: 20.4 g cholesterol: : - fat: 5.9 g fiber: 1.5 g protein: 2.9 g saturatedFat: 4 g servingSize: - sodium: 279.4 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Combine pancake mix, coconut milk, berries, banana, oats, and flaxseed meal in a food processor or blender, puree into a smooth batter.
Melt coconut oil in a large skillet over medium heat. Drop large spoonfuls of the batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until pancake is browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Arrange pancakes on a wire rack, let stand until completely cool, about 20 minutes. Wrap each pancake individually in plastic wrap and place in a large resealable plastic bag. Transfer to the freezer.

14 pancakes

I needed to serve my 3-year-old something better than all those sugary cereals for breakfast, so I came up with this.