Pineapple Upside Down Pancakes

ShortieNJ's Note:

This is a recipe from Kashi Go Lean Crunch Cereal, healthy and yummy - I'm officially a fan. I personally use vanilla soy milk and egg whites Note: preparation time allows the 1 hour to refrigerate batter.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6-8

Yield: 12.0 pancakes

• 2 cups kashi golean crunch cereal
• 1 cup whole wheat flour
• ½ cup quick-cooking oat
• 1 teaspoon baking soda
• ½ teaspoon nutmeg
• 1 ½ cups milk
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 2 eggs (or egg substitute)
• 1 (20 ounce) can crushed pineapple , save the juice (in juice)

Directions:

1. Combine cereal, flour, oats, baking soda, and nutmeg in large mixing bowl.
2. Add milk, syrup, oil, eggs, and 1/4 cup pineapple juice (from the can of crushed pineapple).
3. Mix everything together thoroughly, cover batter and refrigerate at least 1 hour (or overnight). Put pineapple in separate container and refrigerate.
4. Spray griddle or frying pan with nonstick spray and heat over low-medium heat.
5. Pour about 1/4 cup batter onto pan, top with heaping tablespoon of crushed pineapple.
6. Cook about 1-2 minutes (until top is bubbly and edges start to harden) then flip and cook an additional 1-2 minutes on other side.
7. Serve pineapple side up.
8. Can be topped with vanilla yogurt, fruit, or maple syrup (if desired).