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How to Make Tropical Pancakes

Want to be whisked away to the tropics? Bring a festive touch to the breakfast table with this tropical twist on pancakes.

deborah_harroun_100x100
Past Contributor
I don’t know about you, but there are probably at least 34 times every day that I wish I was vacationing in some exotic locale. I don’t care where…just give me fresh pineapple, an ocean view and sand between my toes and I’ll be a happy girl. 

But then reality kicks in and it’s 7a.m. and my kids are are hungry and want breakfast. And since Hawaii isn’t happening today, why not bring the flavors of vacation to the breakfast table? These pancakes have all of my favorite tropical flavors: pineapple, coconut, macadamia, fresh banana. It may not be the ocean, but if I close my eyes for just a minute while taking a bite, it’s almost like being whisked away. 

Start off by draining the pineapple juice. After the pineapple has drained, measure out the drained juice. You will need 1/2 cup of juice. If less has drained, add enough water to make 1/2 cup of liquid. Set aside.

PHOTO1TropicalPancakes
In a medium bowl, combine the Bisquick®, 1/2 cup pineapple juice, egg and reserved pineapple. Stir to combine. PHOTO2TropicalPancakes
Add in the macadamia nuts, PHOTO3TropicalPancakes
the brown sugar, PHOTO4TropicalPancakes
and the coconut. PHOTO5TropicalPancakes
Cook the pancakes on a griddle until browned on both sides. PHOTO6TropicalPancakes
Serve with warmed pineapple preserves, sliced bananas and toasted coconut. Yum! BEAUTY_Tropical_Pancakes

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