This recipe is all about decadence. A special occasion breakfast where you pull out all the stops and nobody is counting calories or worrying about too much sugar. The golden honey flavour from the graham crackers, smoothed out by the soft marshmallow cream, all covered in two types of chocolate & more graham cracker crunch taste heavenly. These pancakes are pure indulgence. You won’t be able to stop at one bite.
- 2 1/2 cups Bisquick mix
- 1 1/2 cups honey graham cracker crumbs
- 2 eggs, beaten
- 2 cups vanilla almond milk
- 2 cups marshmallow fluff
- 1 cup chocolate syrup
- 1/2 cup milk chocolate, crumbled
- 1/2 cup Golden Grahams cereal, crumbled
Place the Bisquick mix, graham cracker crumbs, eggs and almond milk into a large bowl and mix until well blended with no lumps. Using a ladle, drop 1/4 cup portions onto a skillet set to a medium heat. Cook for 2-3 minutes until golden brown and flip over, cooking for another 2-3 minutes. To arrange the pancake stack, place the first one onto a plate and spoon two tablespoons of the marshmallow fluff on top. Add a second pancake and repeat the layers until they are 3-5 pancakes tall. To finish, drizzle with chocolate syrup and sprinkle with crumbled chocolate & Golden Grahams.