An easy recipe for paleo mini pancakes made using a store-bought mix, enhanced with cinnamon, and topped with fresh fruit and maple syrup. The recipe emphasizes making mini pancakes for easier flipping and a fun presentation.
In a bowl, combine 1 cup of Birch Benders Paleo Banana Pancake Mix with 1 cup of unsweetened almond milk and 0.5 teaspoon of cinnamon. Blend the mixture with an immersion blender until smooth. Heat a skillet over low-medium heat and add about 0.5 tablespoon of coconut oil to ensure the pancakes don't stick. Use a spoon to make small circular portions of batter in the skillet, forming mini pancakes. Cook until golden brown on both sides. Once cooked, serve the mini pancakes (using about half of this batch for a single serving) and top generously with sliced bananas, strawberries, and maple syrup.
