Best Mini Tropical Pancakes Recipes

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TROPICAL PANCAKES



Tropical Pancakes image

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!

Provided by sunsetdragon

Categories     Breakfast

Time 55m

Yield 8-10 pancakes

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 230.2, Fat 12.4, SaturatedFat 4.8, Cholesterol 57.8, Sodium 416.9, Carbohydrate 24.4, Fiber 1.7, Sugar 6.3, Protein 5.6

TROPICAL PANCAKES



Tropical Pancakes image

Pineapple, bananas, and coconut add the exotic taste of the islands to a breakfast favorite.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

1 can (8 oz) crushed pineapple, drained, juice reserved
1 cup Original Bisquickâ„¢ mix
1 egg
1/3 cup macadamia nuts
1 tablespoon packed brown sugar
1/2 cup coconut
Warmed pineapple preserves
Sliced bananas
Toasted coconut

Steps:

  • Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
  • In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
  • Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

Nutrition Facts : ServingSize 1 Serving

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