INGREDIENTS:

MAKES 10 SLICES

• 1 LOAF NODO PUMPKIN LOAF
• 200G CORNFLAKES (WE USE GF)
• 120G SUGAR OF CHOICE
• 80G COCONUT
• 2 X FREE RANGE EGGS

METHOD

1. PRE HEAT FRYING PAN ON MEDIUM HEAT.
2. IN A MIXING BOWL, ADD EGGS - WHISK TO COMBINE
3. IN SEPERATE BOWL. ADD CORNFLAKES, COCONUT AND SUGAR - MIX WELL
4. TAKE SLICED BREAD AND DIP INTO EGG MIXTURE BEFORE COATING IN DRY MIX - SET ASIDE
5. ONCE ALL BREAD IS COATED, PLACE ONTO FRYING PAN AND FRY IN BUTTER UNTIL GOLDEN BROWN

SERVING SUGGESTIONS

WE SERVE WITH COYO HONEY YOGURT, FRESH STRAWBERRIES AND DRIZZLE OF HONEY.

NGREDIENTS:

MAKES 6 PANCAKES

• 170G (1 CUP) BETTER BATTER PANCAKE BLEND
• 1 CUP YOGURT (WE USE COYO NATURAL YOGURT)
• 1 X FREE RANGE EGG
• 1 X TBSP OIL OF CHOICE

METHOD

1. IN A MIXING BOWL, ADD EGGS, YOGURT & OIL - WHISK TO COMBINE
2. ADD THE PANCAKE BLEND TO WET MIXTURE AND WHISK TO COMBINE.
3. HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HEAT. GREASE PAN WITH BUTTER OR SPRAY WITH COOKING OIL.
4. USING 1/4 CUP OF THE BATTER PER PANCAKE COOK PANCAKE TIL STARTS TO BUBBLE AND THEN CAREFULLY FLIP.
5. TRANSFER TO A PLATE AND REPEAT WITH REMAINING MIXTURE, MAKING SURE YOU GREASE BETWEEN EACH PANCAKE. 

HERE WE HAVE SERVED WITH WHIPPED COCONUT YOGURT, FRESH STRAWBERRIES AND DRIZZLE WITH PURE MAPLE SYRUP.

INGREDIENTS:

MAKES 6 PANCAKES

• 170G (1 CUP) BETTER BATTER PANCAKE BLEND
• 1/2 CUP MILK OF CHOICE
• 1 X FREE RANGE EGG
• 1 X TBSP OIL OF CHOICE

METHOD

1. IN A MIXING BOWL, ADD EGGS MILK & OIL - WHISK TO COMBINE
2. ADD THE PANCAKE BLEND TO WET MIXTURE AND WHISK TO COMBINE.
3. HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HEAT. GREASE PAN WITH BUTTER OR SPRAY WITH COOKING OIL.
4. USING 1/4 CUP OF THE BATTER PER PANCAKE COOK PANCAKE TIL STARTS TO BUBBLE AND THEN CAREFULLY FLIP.
5. TRANSFER TO A PLATE AND REPEAT WITH REMAINING MIXTURE, MAKING SURE YOU GREASE BETWEEN EACH PANCAKE. 

HERE WE HAVE SERVED WITH SLICED BANANA BETWEEN EACH PANCAKE, DRIZZLE OF PANA HAZELNUT CHOCOLATE SPREAD, FRESH CHERRIES AND WHIPPED CREAM