AMERICAN-STYLE PINEAPPLE & BANANA PANCAKES
These American-style pancakes are easier to make than traditional ones
Provided by Mary Cadogan
Categories Breakfast, Brunch, Dessert, Dinner, Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
- Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
- Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
- Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
PINEAPPLE UPSIDE-DOWN PANCAKES
Steps:
- Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
- Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
- While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
- Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.
BANANA PANCAKES WITH PINEAPPLE AND CRèME FRAîCHE
Provided by Ed Kenny
Categories Dairy Breakfast Brunch Dessert Kid-Friendly Tropical Fruit Banana Pineapple Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For pineapple marmalade:
- Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35-45 minutes. Let cool completely.
- For whipped crème fraîche:
- Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
- For pancakes and assembly:
- Preheat oven to 200°F. Whisk flour, salt, eggs, milk, 4 Tbsp. butter, and 1 cup water in a medium bowl.
- Heat 1/2 tablespoons butter in a medium nonstick skillet over medium-high heat and swirl to coat pan. Pour 1/4 cup batter into pan and place 5-6 banana slices on top. Cook pancake until bottom is golden brown and top looks almost dry, about 2 minutes. Flip and cook until pancake is just set and bananas are golden brown, 1 minute longer. Transfer to a baking sheet; cover loosely with foil and place in oven to keep warm. Repeat with remaining butter, batter, and banana slices, transferring to oven as you work.
- Serve pancakes with pineapple marmalade and whipped crème fraîche.
- DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.
HAWAIIAN PINEAPPLE PANCAKES
I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.
Provided by teetee830
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
- Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
- Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
- Serve pancakes with the pineapple topping.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g
ISLAND PINEAPPLE PANCAKES
With these pineapple and coconut pancakes, you can have a morning Hawaiian getaway right in your kitchen. These are sure to become a weekend ritual and will definitely impress any visiting guests.
Provided by ScratchCook
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
- Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
- Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 33 g, Cholesterol 40.4 mg, Fat 15.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 6.6 g, Sodium 398.6 mg, Sugar 17.3 g
PINEAPPLE COCONUT PANCAKES
Bisquick pancakes made with pineapple juice and milk, no egg. Thick with juicy chunks of pineapple and sweetened coconut. Best served with more pineapple juice over top!
Provided by Christineyy
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash the pineapple chunks with a fork, combine all ingredients except coconut.
- Spoon about 3 tbsp of batter onto hot, greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking.
- Flip and brown second side. Repeat for rest of batter.
- Top warm pancakes with butter and more pineapple juice!
Nutrition Facts : Calories 143, Fat 4.7, SaturatedFat 1.2, Cholesterol 0.9, Sodium 392.2, Carbohydrate 21.9, Fiber 0.7, Sugar 5, Protein 3.1
BANANA PINEAPPLE CAKE
Make and share this Banana Pineapple Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake Instructions: Combine first 5 dry ingredients in large bowl.
- Measure 1 cup undrained pineapple.
- Reserve rest for icing.
- Add measured pineapple and remaining ingredients to bowl.
- Mix just until thoroughly combined.
- Turn into greased and floured 10" cake pan.
- Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
- Cool on rack 20 minutes, then remove from pan and cool completely.
- Icing Instructions: Drain reserved pineapple well.
- Whip margarine, icing sugar and pineapple juice together until smooth.
- Fold in pineapple.
- Spread on top and side of cake.
Nutrition Facts : Calories 797, Fat 42.5, SaturatedFat 5.6, Cholesterol 46.5, Sodium 363.1, Carbohydrate 101.9, Fiber 3.2, Sugar 72.6, Protein 6.5
BANANA PANCAKES
Steps:
- For the sauce, in a large saucepan, combine the pineapple juice and tapioca; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness., For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce.
Nutrition Facts : Calories 274 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 329mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
BANANA BLUEBERRY PANCAKES
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 41g carbohydrate (19g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic exchanges
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