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1
In a medium-sized bowl mix all the dry ingredients.
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2
In a large-sized bowl mix all the wet ingredients until combined well.
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3
Slowly add the dry ingredients into the wet ingredients and stir until well incorporated and batter is smooth without large lumps.
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4
Set aside to prepare fruit filling.
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5
To prepare the fruit filling, mash 5 strawberries and half of the blueberries in a small bowl leaving some chunks.
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6
Mix the mashed fruit into the pancake batter.
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7
Mash the remaining strawberries and blueberries for the pancake filling and set aside.
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8
Cut up the mint leaves into desired pieces for the filling.
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9
In a large skillet over medium high heat spray skillet with nonstick cooking spray.
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10
Use a little less than a 1/4 cup of batter and pour into the pan slowly to form your pancake.
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11
Let the pancake cook until it has mini bubbles throughout the top and the edges have stiffened.
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12
Add about a tablespoon of the fruit filling onto the center of your pancake.
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13
Add the mint leaves on top of the fruit filling and fold over the pancake slowly.
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14
Some of the filling may ooze out but that's ok, no worries!
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15
Cook another 2 to 3 minutes until pancake batter is fully cooked through then transfer to a plate for garnishing if desired.
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16
Garnish with extra sliced strawberries and blueberries.
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17
Drizzle agave nectar for the syrup over top, dust with powdered sugar and a dallop of cool whip garnished with fresh mint leaves and serve.
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18
Makes about 12 pancakes depending on size.
