Freeze a batch of these healthy pancakes for a quick and easy family breakfast. They are loaded with oats and seeds, banana, berries and coconut milk. You could use pureed carrots, apples, pumpkin, etc. in the batter if you prefer.
Combine pancake mix, coconut milk, berries, banana, oats and flaxseeds in a food processor or blender; puree into a smooth batter.
Melt coconut oil in a large pan over medium heat. Drop large spoonfuls of the batter into the pan 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 pancake batter.
Arrange pancakes on a wire rack; let stand until completely cool, about 20 minutes. Wrap each pancake individually in cling film and place in a large resealable plastic bag. Transfer to the freezer.