I wish I were headed off to some warm destination for spring break... but, at least the sun is out here! To celebrate the re-appearance of the sun, I made a tasty spring break pineapple pancake!
A delicious, fruity breakfast ... yummy!
Pineapple Pancakes - SnoWhite
1 1/4 C wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1/8 C honey
1 T applesauce
3/4 C carrot puree
1 C milk (+ more if you like thinner pancakes)
16oz crushed pineapple, drained (reserve juice)
8-16 oz. crushed or pineapple tidbits
1/8 C pineapple juice
1 T butter
cinnamon, to taste
In a large bowl, combine the flour, baking powder, cinnamon, and salt.
In another bowl, mix together the carrot puree, honey, applesauce, and egg.
Then, add in the pineapple - either tidbits or crushed. This should be drained -- reserve the liquid/juice!
Mix the wet and dry ingredients together, adding the milk until you reach the desired thickness.
Preheat your griddle to 350, and pour the batter onto the hot griddle using a ladle.
Cook until bubbles form around the edges - then flip.
Meanwhile, melt 1 T butter in a skillet over medium heat. Add in pineapple.
Sprinkle with cinnamon and add in reserved pineapple juice.
Heat until warmed...
Then, serve the sauteed pineapple over the pineapple pancakes.
Enjoy the little taste of the tropics!
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