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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with melted coconut oil.

In a large bowl, whisk together the Trader Joe's Buttermilk Pancake & Waffle Mix, Trader Joe's Unsweetened Almond Beverage, beaten Trader Joe's Organic Large Brown Eggs, and vanilla protein powder until just combined. A few lumps are okay.

Gently fold in the thawed Trader Joe's Frozen Mixed Berries and 1 tablespoon of melted Trader Joe's Organic Virgin Coconut Oil into the pancake batter.

Pour the batter evenly into the prepared baking dish. Drizzle the 1/4 cup of Trader Joe's Pure Maple Syrup over the top of the batter.

If using, sprinkle the Trader Joe's Sliced Almonds over the top of the pancake bake.

Bake for 25-30 minutes, or until the pancake bake is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for a few minutes before slicing and serving. Drizzle with additional Trader Joe's Pure Maple Syrup, if desired.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with melted coconut oil.

In a large bowl, whisk together the Trader Joe's Buttermilk Pancake & Waffle Mix, Trader Joe's Unsweetened Almond Beverage, beaten Trader Joe's Organic Large Brown Eggs, and vanilla protein powder until just combined. A few lumps are okay.

Gently fold in the thawed Trader Joe's Frozen Mixed Berries and 1 tablespoon of melted Trader Joe's Organic Virgin Coconut Oil into the pancake batter.

Pour the batter evenly into the prepared baking dish. Drizzle the 1/4 cup of Trader Joe's Pure Maple Syrup over the top of the batter.

If using, sprinkle the Trader Joe's Sliced Almonds over the top of the pancake bake.

Bake for 25-30 minutes, or until the pancake bake is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for a few minutes before slicing and serving. Drizzle with additional Trader Joe's Pure Maple Syrup, if desired.
