Hawaiian Pancakes Recipes

Steps:

• Peel and mash the banana with a fork and mix in the butter.
• Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
• Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
• Add the vanilla, zest, and nuts if desired and mix evenly.
• Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
• Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
• For the Coconut Whipped Cream:.
• Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.

Steps:

• Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
• Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
• Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
• Serve pancakes with the pineapple topping.