Hawaiian Style Pancakes Recipes

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.

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:

• Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
• In a blender, or with mixer, combine all of the remaining ingredients until smooth.
• Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
• When the edges appear to harden, flip the pancakes. They should be light brown.
• Cook on the other side for same amount of time, until light golden brown.

Steps:

• Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.