Island Pancakes Recipe

Name: Island Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup quick-cooking oats; 1 1/4 cups milk; 1 (20 ounce) can pineapple tidbits; 2 tablespoons oil; 1 medium ripe banana, mashed; 2 eggs; 1 1/4 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 teaspoons cornstarch; 2 tablespoons maple syrup

Servings: persons

3/4 cup quick-cooking oats
1 1/4 cups milk
1 (20 ounce) can pineapple tidbits
2 tablespoons oil
1 medium ripe banana, mashed
2 eggs
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cornstarch
2 tablespoons maple syrup

1
Drain pineapple and reserve liquid.
2
In a large bowl, mix the oats, milk, oil, banana, eggs, and 1/2 cup of the reserved pineapple juice.
3
Mix flour, baking powder and salt. Add to oat mixture. Beat well.
4
In a small saucepan, blend the cornstarch and syrup until smooth. Stir in 1/2 cup reserved pineapple juice.
5
Cook, stirring constantly, for 2-3 minutes until syrup begins to thicken. Stir in pineapple pieces and remove from heat.
6
Heat griddle (when a drop of water dripped onto the griddle sizzles, it's ready). Spray lightly with cooking spray. Pour batter onto hot griddle, about 1/4 cup per pancake. Cook until batter bubbles and edges begin to look dry. Flip and cook until golden brown.
7
Serve pancakes with warm pineapple sauce.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup quick-cooking oats, 1 1/4 cups milk, 1 (20 ounce) can pineapple tidbits, 2 tablespoons oil, and more.

Yes, Island Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Island Pancakes

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