American-style Pineapple & Banana Pancakes
Indulge in a tropical breakfast delight with these fluffy and flavorful pineapple and banana pancakes. The juicy pineapple and sweet banana add a burst of freshness to every bite, while the warm hint of cinnamon gives them an enticing aroma. Drizzle with creamy Greek yogurt and rich maple syrup for a truly satisfying morning treat.
— Constant Cookbook
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
Instructions
- Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
- 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.
- 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.
- Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
Yield
Serves 4
Nutrition
- Calories: 230 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.7 milligram of sodium
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