Total Time
55mins
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!

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the baking mix, cinnamon,and coconut; mix well.
  2. In a small bowl, beat eggs with a fork and add both extracts and milk.
  3. 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.
  4. Stir in pineapple and nuts.
  5. Heat griddle until drops of water dance across the surface and rub with Crisco or cooking spray.
  6. Drop batter by 1/4 to 1/3 cupfuls and cook until edges are dry. Turn and cook until golden.
  7. Serve warm with butter, preserves, honey, and/or syrup.
  8. Leftovers freeze well and recipe can be easily halved.

Reviews

(1)
Most Helpful

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.

ReeLani January 11, 2009

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