Tropical Pancakes

Submitted by Chef #486096

"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!"

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 8-10 pancakes

ingredients

• 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

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

[ReeLani]

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.