Tropical Pancakes

Tropical Pancakes

Blogger Deborah Harroun of Taste and Tell serves up pancakes with a tropical twist.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.