Sunday, April 17, 2011

Tropical Pancakes with Strawberries and Pineapple

Springtime is a fantastic time of year.  All of the yummy fruits and vegetables come back to the regular grocery stores, and they have actual flavour.  The fact that strawberries are back in season makes my heart pitter-patter, and I almost died when I smelled how perfectly ripe the pineapple was the other day!  What is your favourite springtime fruit?

N wanted pancakes last week.  Since our weekday mornings are literally a blur, I convinced him to wait until the weekend to indulge in pancakes.  He also wanted the unheard of "healthy" pancake.  Sometimes, I just smile and nod, cook something, and then spout all of the "healthy" details about the meal.  Aka fake it til you make it.  But, surprisingly enough, this breakfast is actually somewhat healthy, at least as healthy as pancakes can get.  It is also heavenly delicious and will make you feel like you've flown away to a tropical island!

oatmeal pancakes recipe with strawberry and pineapple

Tropical Pancakes
Makes 10 pancakes

1 cup quick cooking oats
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
dash of salt
1 tsp. cinnamon
4 tbsp. toasted coconut, divided
2 tbsp. ground flax
1 cup buttermilk
1 cup skim milk
3 eggs
1/4 cup butter, divided

1 pint strawberries, quartered
1 whole pineapple
1 cup low-fat cool whip

Preheat oven to 400F. Cover a baking sheet with parchment paper.  Spread coconut onto the parchment paper.  Place in the oven.  Toast for up to 5 minutes.  If the coconut is sweetened, pay very close attention to make sure the coconut does not burn. Remove the coconut from the oven when it is toasted brown.  Reserve.

Reduce the temperature of the oven to 200F.

Sift together the dry ingredients in a large bowl: oats, flour, baking soda, baking powder, salt, cinnamon, brown sugar, flax, and half of the toasted coconut.

In a separate bowl, whisk together the milks and eggs.  Pour the liquid mixture into the dry mix.  Use the whisk to stir together until all of the dry mix is incorporated.

Let the pancake mix sit for about 5 minutes without stirring.

Heat a large skillet or a large frying pan on medium high heat.  Once the pan is hot enough that a drop of water instantly sizzles away, you can add the butter to the pan.

Once the butter is melted to the point of sizzling, measure out approximately 1/3 cup of batter and pour it into the pan for each pancake.

When there are bubbles visible in each pancake, flip the pancake over using a large spatula.  Cook for another 2 to 3 minutes.

Place pancakes on a baking sheet and put in the oven to stay warm until the rest of the pancakes are finished cooking.

Serve the pancakes with strawberries, pineapple, cool whip, and toasted coconut. 

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