Tropicalpancakes Recipes

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TROPICAL PARADISE PANCAKES



Tropical Paradise Pancakes image

Light and fluffy pancakes that have an extra citrus twist!

Provided by JulieN

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 cups buttermilk pancake mix
1 ½ cups orange juice
1 (8 ounce) can crushed pineapple, drained
1 large banana, sliced
¼ cup chopped pecans
¼ cup flaked coconut

Steps:

  • Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 75.9 g, Cholesterol 13.6 mg, Fat 9.7 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 2.3 g, Sodium 804.8 mg, Sugar 22 g

MINI TROPICAL PANCAKES



Mini Tropical Pancakes image

This fruity, delicious pancake recipe makes an excellent breakfast and is very easy to make!

Provided by Zack M.

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

1 banana, sliced
¾ cup milk
2 tablespoons white vinegar
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
½ teaspoon coconut extract
½ teaspoon banana extract
cooking spray

Steps:

  • Line a freezer-safe plate with waxed paper. Place banana slices on the plate and cover with plastic wrap. Freeze until solid, about 2 hours.
  • Fill a small bowl with hot water. Transfer 1/4 cup frozen banana slices to a resealable plastic bag and seal tightly. Place bag into the bowl of hot water and let sit until bananas are melted, 5 to 10 minutes.
  • Stir milk and vinegar together in a bowl to create buttermilk. Set aside for 5 minutes.
  • Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  • Whisk egg, butter, coconut extract, and banana extract into the bowl with the buttermilk mixture. Mix buttermilk-egg mixture into the bowl with the flour mixture and stir batter until smooth. Slowly pour melted bananas into batter and stir until smooth.
  • Coat a medium-sized skillet with cooking spray and heat over medium heat. Pour batter by tablespoonfuls onto the skillet to create mini pancakes. Wait for pancakes to bubble, about 1 minute, then flip. Cook 1 minute more and transfer pancakes to a plate. Repeat with remaining batter.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 45.4 g, Cholesterol 65.4 mg, Fat 8.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 4.7 g, Sodium 649.1 mg, Sugar 12.3 g

SILVER DOLLAR TROPICAL PANCAKES WITH MASCARPONE WHIPPED CREAM



Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings, about 24 pancakes

Number Of Ingredients 24

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 teaspoon pure vanilla extract
Pineapple-Mango Syrup, recipe follows
Mascarpone Whipped Cream, recipe follows
Confectioners' sugar, for serving
Mint sprigs, optional, for serving
2 cups fresh mango, chopped, plus 1/4 cup finely diced
2 cups fresh pineapple, chopped, plus 1/4 cup, finely diced
1 1/2 cups granulated sugar
2 tablespoons honey
1 teaspoon finely grated orange zest
1 to 2 teaspoons freshly squeezed lemon juice
8 ounces mascarpone, at room temperature
2 tablespoons confectioners' sugar
1/2 to 2/3 cup very cold heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
  • Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
  • Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
  • Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
  • Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
  • Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.

TROPICAL HONEYMOON CUPCAKES



Tropical Honeymoon Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 25

1/2 cup cream of coconut, stirred before measuring
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
2 egg whites, lightly beaten
1 egg
1 cup all-purpose flour
3/4 cup sweetened shredded coconut, coarsely ground in a food processor
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened and cut into tablespoons
1 1/4 cups thick mango juice
2 egg yolks
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon granulated sugar
Pinch kosher salt
Orange Cream Cheese Icing:
One 8-ounce package cream cheese, softened
1/2 stick (4 tablespoons) butter, softened
2 to 3 cups confectioners' sugar
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
12 thin squares fresh pineapple
Granulated sugar, for sprinkling
3/4 cup sweetened flaked coconut

Steps:

  • For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  • Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined.
  • Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds.
  • Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting.
  • For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups.
  • For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups.
  • For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes.
  • Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes.
  • To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut.

TROPICAL PANCAKES



Tropical Pancakes image

Number Of Ingredients 10

1 cup Whole Grain Total® or Wheaties® cereal
1 egg
1 medium very ripe banana, mashed (1/2 cup)
1 cup buttermilk
2 tablespoons vegetable oil
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • 1. Place cereal in plastic bag or between sheets of waxed paper crush with rolling pin (or crush cereal in blender or food processor) set aside. Beat egg in medium bowl with hand beater or wire whisk until fluffy. Beat in remaining ingredients until well blended. Gently stir in cereal.2. Heat griddle or skillet over medium heat or to 375°. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease with butter if necessary.3. For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle. Cook until puffed and full of bubbles turn before bubbles break. Cook other side until golden brown.A NOTE from DR. GHOSHThis whole-grain breakfast is a healthy way to begin your day. Whole grains supply fiber and B vitamins and may help to reduce the risk of heart disease and certain types of cancer."Serving these pancakes with honey or real maple syrup, whipped cream (I try to add calories whenever I can) and a few slices of banana makes me feel like I am having a real treat. I freeze the pancakes in individual plastic bags (two per bag) and reheat them in the toaster oven. Then I have an instant, low-odor breakfast." -Anne R.NUTRITION FACTS: High in calcium, iron and folic acid1 Serving: Calories 230 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 45mg Sodium 570mg Potassium 240mg Carbohydrate 36g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 14% Calcium 18% Iron 34% Folic Acid 36% Magnesium 6% DIET EXCHANGES: 2 Starch, 1 ½ FatHelpful For These Side Effects: (n), (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TROPICAL PANCAKES



Tropical Pancakes image

I needed to make something "different" for breakfast one day, rooted around in my pantry and cupboards, and tossed in what I found. I make them often and they get my guests out of bed! These are great with preserves, honey, an orange juice/ apricot sauce I made, or real maple syrup. Happy pancake munching!

Provided by sunsetdragon

Categories     Breakfast

Time 55m

Yield 8-10 pancakes

Number Of Ingredients 9

2 cups baking mix (Bisquick or something similar)
1/4 teaspoon cinnamon
2 tablespoons finely shredded unsweetened coconut
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup milk (may need more depending on humidity) or 1 cup vanilla soymilk (may need more depending on humidity)
1/2 cup crushed pineapple, well drained
1/4 cup unsalted macadamia nuts or 1/4 cup cashew nuts, chopped

Steps:

  • In a medium bowl, combine the baking mix, cinnamon,and coconut; mix well.
  • In a small bowl, beat eggs with a fork and add both extracts and milk.
  • Combine the wet and dry ingredients until well blended; batter will be lumpy and should flow together when a spoon is pulled through it. If the batter is too stiff, add more milk.
  • Stir in pineapple and nuts.
  • Heat griddle until drops of water dance across the surface and rub with Crisco or cooking spray.
  • Drop batter by 1/4 to 1/3 cupfuls and cook until edges are dry. Turn and cook until golden.
  • Serve warm with butter, preserves, honey, and/or syrup.
  • Leftovers freeze well and recipe can be easily halved.

Nutrition Facts : Calories 230.2, Fat 12.4, SaturatedFat 4.8, Cholesterol 57.8, Sodium 416.9, Carbohydrate 24.4, Fiber 1.7, Sugar 6.3, Protein 5.6

TROPICAL SUNCAKES



Tropical Suncakes image

"My daughter-in-law, who is a great cook, shared the recipe for these tender, citrusy pancakes. She first tried them on a trip to Disney World and found the recipe in a cookbook there." -Ginger Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 suncakes (1-1/4 cups sauce).

Number Of Ingredients 13

1/2 cup all-purpose flour
4 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1-1/3 cups ricotta cheese
1/2 cup whole milk
1 tablespoon grated orange zest
STRAWBERRY ORANGE SAUCE:
2 cups frozen unsweetened strawberries
1/4 cup orange juice
2 tablespoons sugar
2 teaspoons grated orange zest

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, cheese, milk and orange zest; stir into dry ingredients just until moistened. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. , Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until syrupy. Serve with suncakes.

Nutrition Facts : Calories 171 calories, Fat 7g fat (4g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

TROPICAL PANCAKES



Tropical Pancakes image

Pineapple, bananas, and coconut add the exotic taste of the islands to a breakfast favorite.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

1 can (8 oz) crushed pineapple, drained, juice reserved
1 cup Original Bisquick™ mix
1 egg
1/3 cup macadamia nuts
1 tablespoon packed brown sugar
1/2 cup coconut
Warmed pineapple preserves
Sliced bananas
Toasted coconut

Steps:

  • Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
  • In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
  • Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

Nutrition Facts : ServingSize 1 Serving

TROPICAL DREAM CAKE



Tropical Dream Cake image

Well, you'd better kick off your shoes, grab a straw hat, your sunglasses and a Mai Tai with the frilly toothpick because you'll be off to the islands, mon! The name tells all! Wonderful cake for outdoors get-togethers, pool parties, pot lucks, and everything in-between. Rich with pineapple and a kiss of rum, this is a great cake. Decorate it with coconut, cherries, (frilly toothpicks) or anything else you can think of. I'd suggest a cream cheese frosting for this, as well as coconut.I have dyed the coconut to pastel colors for different occasions, holidays, etc. and it looks so pretty! If using frosting, make sure that the cake has been cooled to room temperature.

Provided by FLUFFSTER

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup margarine (two sticks)
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pineapple flavoring
1 teaspoon rum flavoring, can use rum
1 cup buttermilk
1 cup crushed pineapple, drained

Steps:

  • Preheat oven to 350°.
  • Grease and flour 3 9-inch cake pans.
  • In a large bowl, cream sugar and margarine until fluffy. Add eggs, one at a time, beating after each adition.
  • In another bowl, mix flour, soda and salt together. Add flavorings to buttermilk. Add flour mixture to butter mixture, alternately with buttermilk, ending with flour. Stir in pineapple and coconut.
  • Pour into prepared cake pans and bake for 25 minutes or until toothpick inserted into center comes out clean.

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TROPICAL CAKE SQUARES RECIPE | EATINGWELL
Step 3. Meanwhile, in a food processor or blender, combine yogurt, cream cheese, sugar and vanilla. Cover and process or blend until smooth, stopping occasionally to scrape sides and push mixture into blades. Transfer to a small bowl. Chill until needed. Step 4. To serve, cut the cake into 2-1/2-inch squares.
From eatingwell.com


ONE-CUP PANCAKES WITH TROPICAL YOGURT | THE STAR
2010-11-23 Here's one of the Jamie Oliver recipes that the kids made at The Stop Community Food Centre’s Green Barn when the culinary hero visited on Friday.
From thestar.com


FLUFFY PANCAKES - QUICK AND EASY, NO FAIL | RECIPETIN EATS
2017-06-16 Place flour, baking powder, sugar and salt in a bowl, whisk to combine. Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds. Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt.
From recipetineats.com


TROPICAL PANCAKES INGREDIENTS, CALORIES AND NUTRITIONAL ...
Recipes Fitness Members My Fatsecret; Foods; Recipes; Fitness; Community. Community. Members. darcy19812000. Favourite Meals. tropical pancakes. Member Favourite Meal : darcy19812000 > Favourite Meals tropical pancakes. Suitable for: Breakfast Lunch Dinner Nutrition Facts. Serving Size : per meal: Amount Per Serving. Calories. 300 % Daily Values* …
From fatsecret.ca


TROPICAL PANCAKES WITH COCONUT SYRUP - OH SO DELICIOSO
2012-09-07 Coconut Syrup. In medium saucepan, melt butter, buttermilk, and sugar over low-med heat. Boil 3 minutes, stirring constantly. Remove from heat and add remaining ingredients, being careful for foaming action the baking soda will produce. Pour into secondary container and let cool and thicken.
From ohsodelicioso.com


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