Stir together the baking mix, egg, and milk in a medium bowl. If using another baking mix for pancakes, mix up according to package directions.
1 cup Hearty Oat Baking Mix, 1/2 cup milk, 1 egg
Melt the butter in a large hot skillet over medium-high heat. Pour in a small amount of batter. Allow to cook until bubbly all over the top and the edges appear dry. Carefully flip and cook for another minute on the bottom until just lightly brown. Remove to plate. Repeat with the remaining batter.
Once pancakes are cooked, place the coconut and pecan pieces in the same skillet and cook, stirring often, over medium-high heat until just toasted. This will only take a minute or two.
1 cup shredded unsweetened coconut, 1/2 cup pecans
Assemble pancakes by placing each one on its own plate and sprinkling the top with toasted coconut and pecans. Top generously with sliced bananas, mandarin oranges, and more coconut and pecans if desired. Garnish with a generous dollop of whipped cream and a cherry. Serve alongside your favorite pancake syrup.
1 can mandarin oranges, 4 bananas, sliced, whipped topping, 4 cherries to decorate