By Caitlin Howard
In a large mixing bowl, combine 1 cup of pancake mix and 1 cup of almond milk. Stir until the mixture is smooth and free of lumps.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of cooking oil or butter to coat the surface.
Pour about 1/4 cup of the pancake batter onto the pan for each pancake.
Cook until bubbles form on the surface of the pancake and the edges appear set, about 2-3 minutes.
Gently place a spoonful of mixed fruits onto the uncooked side of each pancake.
Flip the pancakes carefully and continue to cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat the process for the remaining batter and fruits, adding more oil or butter to the pan as needed.
Serve the pancakes warm, topped with a generous drizzle of maple syrup.
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This Breakfast Vegetarian Sweet recipe is ready in 20 minutes and features pancake mix, almond milk, mixed fruits and other delicious ingredients. Contains 350 calories total.
In a large mixing bowl, combine 1 cup of pancake mix and 1 cup of almond milk. Stir until the mixture is smooth and free of lumps.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of cooking oil or butter to coat the surface.
Pour about 1/4 cup of the pancake batter onto the pan for each pancake.
Cook until bubbles form on the surface of the pancake and the edges appear set, about 2-3 minutes.
Gently place a spoonful of mixed fruits onto the uncooked side of each pancake.
Flip the pancakes carefully and continue to cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat the process for the remaining batter and fruits, adding more oil or butter to the pan as needed.
Serve the pancakes warm, topped with a generous drizzle of maple syrup.
Calories per Serving: 350
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