for 4 servings
- 2 bags Birch Benders Keto Pancake & Waffle Mix
- 2 ½ cups water (600 mL)
- nonstick cooking spray, for greasing
- almond milk
- 1 ½ cups strawberry (225 g), halved
- 1 cup blueberry (150 g)
- Birch Benders Keto Syrup, for serving
- round cutter, 1 in
- waffle maker
- In a large bowl, whisk together the Birch Benders Keto Pancake & Waffle Mix and water until smooth. Transfer half of the batter to a large piping bag. Cut about a ½ inch off the tip of the bag(s).
- Make the pancakes: Heat a medium nonstick skillet over medium heat. Pipe 4–6 small pancakes, each about 1 inch wide, into the pan. Cook for 1–2 minutes on each side, or until golden brown. Use a spatula to carefully remove the pancakes from the skillet and repeat with the remaining batter.
- Make the waffles: Preheat the waffle maker according to the manufacturer’s instructions. Grease with nonstick spray. Ladle a heaping ⅔ cup of the remaining batter into the waffle maker. Cook for 5 minutes, or until the waffle is golden brown on both sides. Remove the waffle from the iron and repeat with the remaining batter.
- Using a 1-inch round cutter, cut out as many mini waffles from the larger waffles as possible, discarding the scraps or saving for a snack.
- Divide the pancakes and waffles between 4 serving bowls. Pour the milk over the “cereal” and top with the strawberries, blueberries, and Birch Benders Keto Syrup. Serve immediately.
