Tropical Pancakes
Tropical Pancakes is a lacto ovo vegetarian recipe with 8 servings. This side dish has 468 calories, 12g of protein, and 18g of fat per serving. For $1.21 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Dizzy Busy and Hungry requires baking powder, brown sugar, canned coconut milk, and milk. 176 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 40%. Try Tropical Pancakes, One-cup Pancakes, Tropical Yogurt And Mango, and Spiced Coconut Pancakes With Tropical Fruit for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
4 teaspoons baking powder
¾ cup brown sugar
1 (13.5 ounce) can coconut milk
1 (20 ounce) can crushed pineapple
1 tablespoon canola oil
2 eggs
2 cups milk
1 teaspoon salt
¼ cup granulated sweetener (or you can use sugar)
3 teaspoons vanilla extract
3 cups white whole wheat flour
1 (6 ounce) container pina colada yogurt
Equipment:
whisk
bowl
griddle
sauce pan
Cooking instruction summary:
In a large bowl, combine the flour, baking powder, salt, and granulated sweetener.In a separate bowl, whisk together the milk, eggs, canola oil, vanilla extract, and yogurt. Add crushed pineapple and mix thoroughly.Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.Combine coconut milk and brown sugar in a small saucepan.Bring to a boil, then reduce heat and simmer for about 20 minutes.
Step by step:
1. In a large bowl, combine the flour, baking powder, salt, and granulated sweetener.In a separate bowl, whisk together the milk, eggs, canola oil, vanilla extract, and yogurt.
2. Add crushed pineapple and mix thoroughly.
3. Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).Spray a griddle with cooking spray and heat over medium.
4. Pour a scant ¼ cup of batter for each pancake.Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
5. Combine coconut milk and brown sugar in a small saucepan.Bring to a boil, then reduce heat and simmer for about 20 minutes.
Nutrition Information:
covered percent of daily need
