Pineapple Upside Down Pancakes |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a recipe from Kashi Go Lean Crunch Cereal, healthy and yummy - I'm officially a fan. I personally use vanilla soy milk and egg whites Note: preparation time allows the 1 hour to refrigerate batter. Ingredients:
2 cups kashi golean crunch cereal |
1 cup whole wheat flour |
1/2 cup quick-cooking oats |
1 teaspoon baking soda |
1/2 teaspoon nutmeg |
1 1/2 cups milk |
2 tablespoons maple syrup |
2 tablespoons olive oil |
2 eggs (or egg substitute) |
1 (20 ounce) can crushed pineapple, save the juice (in juice) |
Directions:
1. Combine cereal, flour, oats, baking soda, and nutmeg in large mixing bowl.
2. Add milk, syrup, oil, eggs, and 1/4 cup pineapple juice (from the can of crushed pineapple).
3. Mix everything together thoroughly, cover batter and refrigerate at least 1 hour (or overnight). Put pineapple in separate container and refrigerate.
4. Spray griddle or frying pan with nonstick spray and heat over low-medium heat.
5. Pour about 1/4 cup batter onto pan, top with heaping tablespoon of crushed pineapple.
6. Cook about 1-2 minutes (until top is bubbly and edges start to harden) then flip and cook an additional 1-2 minutes on other side.
7. Serve pineapple side up.
8. Can be topped with vanilla yogurt, fruit, or maple syrup (if desired).
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