Saturday, March 21, 2009

Whole Wheat Pineapple Pancakes

The other day I ended up with a can of crushed pineapple. You see I was making a fruit salad for work and grabbed two cans of what I thought was cubed pineapple only to find when I got home that I had one can of cubed one can of crushed. What does one do with crushed pineapple?

After perusing the Internet I thought maybe I could use the crushed pineapple as a substitute for apple sauce, which can be substituted for oil, in a pancake recipe. I was hoping the pineapple would provide a little bit of sweetness and a moisture to the whole wheat pancake. And it didn't disappoint! Although the pineapple flavor isn't strong it does add just the right amount of sweetness to the whole wheat pancake.

This recipe does not use up a whole can of crushed pineapple. So what can you do with the rest? Put it on top of the pancakes for more pineapple flavor, add crushed pineapple to make a tropical brunch beverage, or simmer over low heat until reduced and thickened to make pineapple syrup to go over your pancakes.

  • 1 large egg
  • 1 cup whole wheat flour
  • 1/2 cup milk
  • 1/2 cup crushed pineapple (packed)
  • 2 tablespoons pineapple juice
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • butter, margarine, Pam, etc.
In a small mixing bowl beat the egg until light and fluffy. Add remaining ingredients, except butter, stir until combined. The batter will be slightly thicker then normal due to the whole wheat and crushed pineapple. If you would like to thin it out a little bit feel free to add extra pineapple juice, however this will increase the sweetness.

Heat a small frying pan over medium heat. Great with butter, margarine, Pam, etc. Pour slightly less then 1/4 cup batter into pan and shake pan to distribute batter. Cook pancake until bubbly on top. Flip and cook other side until golden brown. Enjoy! (Makes about 9 4-inch pancakes)

PS I think these pancakes would be really good with chocolate chips. But what isn't made better with chocolate?!

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