We’d like to give a big shout out to Modernation today; Amanda’s  method for enjoying MojaMix in pancake form is ingenious!  Simply follow your favorite pancake recipe—be it an old family secret or the directions on the back of Aunt Jemima—and blend in about a half cup of MojaMix per serving. Voila!  MojaCake!

Want to try it?  Here are a few tips on what to use (and not to use) to make a successful, delicious MojaMix pancake:

Go easy on the grains—rolled oats is a great choice; great granola and chocolate chomp do the trick; three brothers is frankly a little heavy in this context (although it’s fabulous with yogurt!)

Go heavy on the fruit; it adds the most sweetness and oomph to your pancake.  Pectin released from fruits during the cooking process will even help hold your pancake together.

Go moderate on the nuts.  A serving or two are great; more than that gets a little… nutty!  (Then again, to each their own.)

Forget about the hard crunchies.  Choose pecans and walnuts rather than almonds, and leave out the cacao nibs all together.  A little variation in pancake texture adds depth.  Too much variation is just unbalanced.

And last but not least, don’t forget the butter!  If you use a generous amount in the pan to cook your pancakes, they won’t need any added on the plate—so you can eat them sitting down with syrup, or stick them in a container to snack on anytime.  These make a great portable treat.  If you really want to live it up, use your favourite filling to try a MojaMix pancake sandwich—once you’ve had a MojaMix pancake with rolled oats, hazelnuts, pecans, strawberries, raspberries, and blueberries inside and  slathered with Nutella… well, there’s just no going back.