Pineapple Upsidedown Pancakes
Cook Time
20
mins
Calories
157
Serving Size
8
Carbs
31.9
Fat
2
Protein
5.9
Photo by:
Donna - ApronStringsBlog.com
description
Great way to present
ingredients
1 1/2 cups whole grain flour (such as wheat or oat)
2 teaspoons baking powder
1/2 teaspoon salt
3 ripe large bananas
2 1/4 cups Milk (you can also use vanilla almond or soy milk)
A small pineapple
A little canola oil
directions
- Mash bananas with a fork – you should have 1 1/2 cups.
- Process the banana in food processor with about 1/2 cup of milk until smooth.
- Blend in remaining milk.
- Whisk together the flour, baking powder and salt.
- Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
- Cut outer skin off pineapple. Cut pineapple into slices 1/2 inch thick, making 8 slices.
- Using a small round cookie cutter, remove center core of each slice.
- Heat a skillet to medium low heat. Add a little oil to skillet.
- Cook pineapple slices in batches for about 2 minutes.
- Turn pineapple slices over. Immediately pour 1/2 cup batter into center of each pineapple slice, allowing batter to spill over and form a circle around outside of pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice.
- Cook for 2 to 3 minutes, until lightly browned.
- Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.
submitted by Donna - Apronstringsblog.com - full details and original recipe here!