I make pancakes really very often. What can I say? They’re just SO yummy. I try out new recipes every now and again but this one is my favorite so far… I’m still making changes to it though, and it’s nearing perfection if I do say so myself

Today I used blueberries AND bananas (I’ve never used both before) and the result was mouth watering. The bananas made it even more moist than it already is. (an unexpected result, at least to me)

Remember yesterday how I said that my whipped topping failed? Well that’s not entirely true. As I said it tasted amazing, but it was too thin for a pie. I douse my pancakes in way too much syrup for my own good, anyway…

Ohmygosh using the whipped topping for my pancakes might have been the best idea I ever had (although the hand, bunny, and foot ones I made awhile back to break in my new cookie cutters were also a pretty awesome idea) Anyway, the whipped topping recipe is here (except leave the water in to keep it thin like a syrup). I used my butter flavored syrup, said whipped topping, and raspberries. One of my bosses at work gave me a bunch of raspberries from his back yard the other day so I’m using them every chance I get. I absolutely love love love raspberries My recipe is based off of this recipe which was super good to begin with but needed some changes.

I love this recipe because it’s a breeze and it completely fills me up (and there’s always leftovers).

Now, the whipped topping! I used Chocolate Covered Katie‘s Vegan Cool Whip recipe. I didn’t make any changes to the recipe but the coconut milk I used did have water in it (her recipe says make sure it doesn’t, but I couldn’t find one that didn’t so I chanced it); however, the contents of the can were so completely separated that I’m pretty sure even the brands with water in them would work fine if one were to just remove the water from the can before anything else. I’ll try it soon

Anyway, enjoy lovelies <3