Tropical Pancakes

Tropical Pancakes is a lacto ovo vegetarian recipe with 8 servings. This side dish has 468 calories, 12g of protein, and 18g of fat per serving. For $1.21 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Dizzy Busy and Hungry requires baking powder, brown sugar, canned coconut milk, and milk. 176 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 40%. Try Tropical Pancakes, One-cup Pancakes, Tropical Yogurt And Mango, and Spiced Coconut Pancakes With Tropical Fruit for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 teaspoons baking powder

¾ cup brown sugar

1 (13.5 ounce) can coconut milk

1 (20 ounce) can crushed pineapple

1 tablespoon canola oil

2 eggs

2 cups milk

1 teaspoon salt

¼ cup granulated sweetener (or you can use sugar)

3 teaspoons vanilla extract

3 cups white whole wheat flour

1 (6 ounce) container pina colada yogurt

Equipment:

whisk

bowl

griddle

sauce pan

Cooking instruction summary:

In a large bowl, combine the flour, baking powder, salt, and granulated sweetener.In a separate bowl, whisk together the milk, eggs, canola oil, vanilla extract, and yogurt. Add crushed pineapple and mix thoroughly.Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.Combine coconut milk and brown sugar in a small saucepan.Bring to a boil, then reduce heat and simmer for about 20 minutes.

 

Step by step:


1. In a large bowl, combine the flour, baking powder, salt, and granulated sweetener.In a separate bowl, whisk together the milk, eggs, canola oil, vanilla extract, and yogurt.

2. Add crushed pineapple and mix thoroughly.

3. Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).Spray a griddle with cooking spray and heat over medium.

4. Pour a scant ¼ cup of batter for each pancake.Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.

5. Combine coconut milk and brown sugar in a small saucepan.Bring to a boil, then reduce heat and simmer for about 20 minutes.


Nutrition Information:

Quickview
468k Calories
11g Protein
17g Total Fat
70g Carbs
4% Health Score
Limit These
Calories
468k
23%

Fat
17g
27%

  Saturated Fat
12g
76%

Carbohydrates
70g
24%

  Sugar
36g
40%

Cholesterol
49mg
17%

Sodium
357mg
16%

Alcohol
0.52g
3%

Get Enough Of These
Protein
11g
23%

Phosphorus
284mg
28%

Fiber
6g
26%

Calcium
253mg
25%

Manganese
0.47mg
24%

Potassium
623mg
18%

Iron
2mg
14%

Selenium
9µg
14%

Copper
0.24mg
12%

Vitamin B2
0.2mg
12%

Magnesium
40mg
10%

Vitamin C
8mg
10%

Vitamin B1
0.12mg
8%

Vitamin B12
0.45µg
8%

Vitamin D
1µg
7%

Vitamin B6
0.13mg
6%

Zinc
0.91mg
6%

Vitamin B5
0.59mg
6%

Folate
21µg
5%

Vitamin A
214IU
4%

Vitamin E
0.56mg
4%

Vitamin B3
0.67mg
3%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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