Tropical Paradise Pancakes Recipes

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.

Steps:

• Line a freezer-safe plate with waxed paper. Place banana slices on the plate and cover with plastic wrap. Freeze until solid, about 2 hours.
• Fill a small bowl with hot water. Transfer 1/4 cup frozen banana slices to a resealable plastic bag and seal tightly. Place bag into the bowl of hot water and let sit until bananas are melted, 5 to 10 minutes.
• Stir milk and vinegar together in a bowl to create buttermilk. Set aside for 5 minutes.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Whisk egg, butter, coconut extract, and banana extract into the bowl with the buttermilk mixture. Mix buttermilk-egg mixture into the bowl with the flour mixture and stir batter until smooth. Slowly pour melted bananas into batter and stir until smooth.
• Coat a medium-sized skillet with cooking spray and heat over medium heat. Pour batter by tablespoonfuls onto the skillet to create mini pancakes. Wait for pancakes to bubble, about 1 minute, then flip. Cook 1 minute more and transfer pancakes to a plate. Repeat with remaining batter.

Steps:

• In a medium bowl, combine the baking mix, cinnamon,and coconut; mix well.
• In a small bowl, beat eggs with a fork and add both extracts and milk.
• Combine the wet and dry ingredients until well blended; batter will be lumpy and should flow together when a spoon is pulled through it. If the batter is too stiff, add more milk.
• Stir in pineapple and nuts.
• Heat griddle until drops of water dance across the surface and rub with Crisco or cooking spray.
• Drop batter by 1/4 to 1/3 cupfuls and cook until edges are dry. Turn and cook until golden.
• Serve warm with butter, preserves, honey, and/or syrup.
• Leftovers freeze well and recipe can be easily halved.

Steps:

• In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Stir in coconut and lime zest if desired. In each of two 1-1/2-cup parfait glasses or dessert dishes, layer about 1/3 cup pudding mixture, 1/4 cup pineapple, 2 tablespoons almonds, 1/3 cup pudding mixture, 1/4 cup strawberries, 2 tablespoons almonds and remaining pudding mixture., Top with whipped cream. Sprinkle with the remaining almonds. Garnish with cherries.