Happy belated holidays and New Years! After more than 2 weeks on the road, a world wind tour of family, friends, food and skiing we are finally back home. Feeling the warmth of the Hawaiian sun on our faces was more than welcome after skiing the beautiful but cold Utah Wasatch mountains.
Unfortunately we did not make it back all in one piece. 4 lost bags and 1 major computer failure later I am finally writing again. Oy vey!
I love my family’s cooking but it is time for this flexetarian to get back on the vegan train for a while. I have had more carnivore moments, and cocktails than I would like to admit in the past few weeks.
I was missing my kitchen and was inspired to cook a tropical breakfast our first morning back home. I found a great idea for Pineapple Upside Down Banana Pancakes from the blog Apron Strings . Check out their version at the hyperlink. I made these only slightly different by adding a flax seed egg and using regular all purpose flour just because that was all I had in the house. Other ideas that I might try would be to use coconut milk instead of almond milk to add even more tropical flavor. Adding the flax egg adds a little more moisture and I would also recommend adding an extra 1/8th of a cup of flour. Here is my version of the Apron Strings recipe.
Pineapple Upside Down Banana Flax Pancakes
3 ripe large bananas
1 tablespoon flax seed meal
3 tablespoons water
2 1/4 cups vanilla almond or soy milk
1 ½ cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 small pineapple
A little canola oil
Process the banana in a blender or food processor with milk, flax seed meal and water until smooth. Place blender pitcher in the refrigerator while putting together dry ingredients. Whisk together the flour, baking powder and salt. Pour chilled banana mixture into a separate bowl. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
Cut outer skin off pineapple. Cut pineapple into slices 1/4 inch thick, making 8 slices. Using a small round cookie cutter or apple corer, remove center core of each slice. Heat a skillet to medium low heat. (I used an electric griddle set to 370 degrees.)Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
Turn pineapple slices over. Immediately pour ¼ cup batter into center of each pineapple slice, allowing batter to spill over and form a circle around outside of pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.
Makes 8 pancakes.
This sounds amazing. I can't wait to try it and picture life in Hawaii! Off to pin this recipe.
ReplyDeleteLB - Made these pancakes last weekend using coconut milk and they were DELICIOUS! I modified to make them gluten free (used all purpose GF flour and added xantham gum) and they turned out spectacularly. This one is a winner!
ReplyDeleteThanks Kate! I'm so glad they worked well for you. I would love to try some GF recipes.
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