To prepare the fruit filling, mash 5 strawberries and half of the blueberries in a small bowl leaving some chunks. Mix the mashed fruit into the pancake batter.

Let the pancake cook until it has mini bubbles throughout the top and the edges have stiffened. Add about a tablespoon of the fruit filling onto the center of your pancake. Add the mint leaves on top of the fruit filling and fold over the pancake slowly. Some of the filling may ooze out but that's ok, no worries!

Cook another 2 to 3 minutes until pancake batter is fully cooked through then transfer to a plate for garnishing if desired.

Garnish with extra sliced strawberries and blueberries. 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. Makes about 12 pancakes depending on size.