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Tropical Pancakes

 0 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

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

Deborah Harroun Recipe by Deborah Harroun
June 29, 2012

Ingredients

Pancakes

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

Topping

Warmed pineapple preserves
Sliced bananas
Toasted coconut

Directions

  • 1 Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
  • 2 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.
  • 3 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.
  • 4 Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

Expert Tips

If you have access to coconut syrup, it would go fantastic with these pancakes.

You can use either flaked or shredded coconut in this recipe. To toast it, sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information

No nutrition information available for this recipe.

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