Pineapple Upside Down Pancake
Cook Time
20
mins
Calories
280
Serving Size
4
description
These are really good with honey
ingredients
1/3 cup flour (45g)
2 tbsp quick oats (10g)
1 tsp baking powder
1/8 tsp salt
pinch stevia, or 1 tbsp liquid sweetener of choice (such as maple syrup)
1/3 cup milk of choice, warmed slightly (minus 1 tbsp if using liquid sweetener) (80g)
2 tsp oil (veggie, canola, whatever)
1/2 tsp pure vanilla extract
4 pineapple rings
directions
In a cereal bowl, combine all dry ingredients except pineapple, and stir very well.
In a separate bowl, combine all liquid ingredients.
Pour dry into wet, and stir together to form a batter.
Grease a skillet, then turn the heat to medium. Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.
Turn skillet to low-medium and drop about 1/4 of the batter onto the skillet, then spread out and lightly place one pineapple round in the middle, pushing down just a little.
Repeat with another pancake. Flip pancakes over when the edges become firm and they are able to be flipped without breaking. Continue cooking until desired doneness is reached. I turned the heat up to high at the very end, to fry the pineapple slices a little. Makes 4 super-thick pancakes.
much more at http://chocolatecoveredkatie.com/2013/06/10/pineapple-upside-down-pancakes/