American-style pineapple & banana pancakes

Recipe uploaded by

Mary Cadogan

10 ratings

Recipe by Mary Cadogan

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1. Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
3. Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

Making it different

Other fruit combos that work well in this batter include a small, chopped mango and the grated rind of a lime (omit the cinnamon); 100g/4oz blueberries and a small chopped ripe pear, or replace the fresh fruit with 100g/4oz ready-to eat dried fruit such as chopped apricot and sour cherries or cranberries. Replace the yogurt with a good scoop of vanilla ice-cream

Per serving

230 kcalories, protein 6g, carbohydrate 42g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.7 g

Latest comments and suggestions

• tamarind

  04 April 2008

  tamarind rated and commented on this recipe

  

  great for breakfast but good enough for dessert as well.

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• Ee-Reh

  19 April 2008

  Ee-Reh rated and commented on this recipe

  

  Very tasty, really easy-to-follow recipe. This was great for breakfast. =)

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• phllp

  17 May 2008

  phllp rated and commented on this recipe

  

  Tastes great, easy to make - great recipe! :)

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• runnyeyes

  21 September 2008

  runnyeyes rated and commented on this recipe

  

  Just made these for Sunday tea..needed to use up ripe banana. Easy, and lovely. Above quantity for 3 in our family :-)

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• tartinka

  22 September 2008

  tartinka commented on this recipe

  it looks delicious. I am going to make it. Uhmmmm

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• tartinka

  22 September 2008

  tartinka rated this recipe

  

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• iitu

  01 October 2008

  iitu rated and commented on this recipe

  

  Made this without the pineapple as I didn't have any. Also replaced half of the flour with wholemeal to improve the nutritional value. Very tasty! (I found these cooked very quickly so be careful not to burn - the frying pan shouldn't be as hot as for regular pancakes)

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• Elena

  24 February 2009

  Elena rated and commented on this recipe

  

  Very tasty but I me and my husband weren't keen on the pineapple (maybe because it was the tinned variety). Next time I'd just use bananas or other fruit combinations. Definately not enough for 4 people though, maybe 3!

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• sneauxdrop

  04 June 2009

  sneauxdrop commented on this recipe

  Lovely recipe. Family enjoyed it, there was only one left by the time I got there. I used raisins and a banana. A good pancake recipe which can be altered for other fruit and berries.

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• sneauxdrop

  04 June 2009

  sneauxdrop rated and commented on this recipe

  

  oops, forgot to rate.

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• photolassie

  19 June 2009

  photolassie rated and commented on this recipe

  

  The mix works well for making pancakes without adding the fruit.... Delicious!

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• janet

  05 July 2009

  janet rated and commented on this recipe

  

  Just come acros this recipe again and had forgotten about it but as soon as I saw it I remembered how good they were and a great breakfast choice for my children,will make some tomorrow. I have always used fresh pineapple and they are delicious.

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Ingredients

• 100g/4oz fresh or drained canned pineapple
• 1 banana , sliced
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 3 tbsp light muscovado sugar
• 1 egg
• 100ml milk
• sunflower oil , for frying
• Greek yogurt and maple syrup, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian, Low-fat

Ingredients

• 100g/4oz fresh or drained canned pineapple
• 1 banana , sliced
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 3 tbsp light muscovado sugar
• 1 egg
• 100ml milk
• sunflower oil , for frying
• Greek yogurt and maple syrup, to serve

Per serving

230 kcalories, protein 6g, carbohydrate 42g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.7 g

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