TROPICAL PARADISE PANCAKES
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
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
TROPICAL PANCAKES
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
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
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
TROPICAL PANCAKES
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
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
MINI TROPICAL PANCAKES
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
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
SPICED COCONUT PANCAKES WITH TROPICAL FRUIT
Provided by Mark Bittman
Categories Fruit Breakfast Brunch Vegetarian Quick & Easy Low Cal High Fiber Coconut Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 20
Number Of Ingredients 14
Steps:
- Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
- Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
- Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.
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