Tropical Banana Pancakes Turned Into Oven Bake Recipes

TROPICAL PANCAKES

Tropical Pancakes image

Pineapple, bananas, and coconut add the exotic taste of the islands to a breakfast favorite.

Provided by By Deborah Harroun

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 can (8 oz) crushed pineapple, drained, juice reserved
1 cup Original Bisquick™ mix
1 egg
1/3 cup macadamia nuts
1 tablespoon packed brown sugar
1/2 cup coconut
Warmed pineapple preserves
Sliced bananas
Toasted coconut

Steps:

Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

Nutrition Facts : ServingSize 1 Serving

TROPICAL BANANA PANCAKES TURNED INTO OVEN BAKE

Tropical Banana Pancakes Turned into Oven Bake image

My kid loved the tropical flavors of the banana pancakes that can be eaten early on in the SCD diet. (We discovered that coconut oil to cook & crushed pineapple with the SCD yogurt was a delicious way to do it!) But it took longer than we wanted to make them. Doing it as an oven bake made it much quicker! These can be cut...

Provided by C C

Categories Pancakes

Time 40m

Number Of Ingredients 11

Ingredients

6-10 over-ripe bananas, with brown spots
6-10 eggs (use same number of eggs as bananas)
1/4 tsp salt
TO MELT IN PAN:
4 Tbsp coconut oil
sprinkle salt
cinnamon, sprinkled heavily across whole pan
SERVE WITH
pineapple canned in pineapple juice (crushed, tidbits or chunks)
scd yogurt made with half and half
OPTIONAL: 2.5 TBSP. OF CASHEW BUTTER WITH THE BLENDED INGREDIENTS CAN BE NICE, BUT NOT NECESSARY.

Steps:

1. Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
2. In a blender*, mix the over-ripe bananas, eggs and 1/4 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
3. Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
4. Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.

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