Prep 25 mins
Cook 30 mins
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!
- 2 cups baking mix (Bisquick or something similar)
- 1⁄4 teaspoon cinnamon
- 2 tablespoons finely shredded unsweetened coconut
- 2 eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon coconut extract
- 1 cup milk (may need more depending on humidity) or 1 cup vanilla soymilk (may need more depending on humidity)
- 1⁄2 cup crushed pineapple, well drained
- 1⁄4 cup unsalted macadamia nuts or 1⁄4 cup cashew nuts, chopped
- 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.
Made tonight for breakfast-for-dinner and we both enjoyed this blend of flavors. I used macadamia nuts, and is so often the case with this nut, the delicate flavor doesn't really come through. But the coconut and pineapple flavors gave us a nice warm tropical feeling on a cold snowy night. DH wants to have these again.