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Tropical Fruit Pancakes

Yield: 20 pancakes
Prep 20 mins Cook 2 mins
Tropical Fruit Pancakes
  • 2  ripe bananas, sliced
  • 2  teaspoons  lemon juice
  • 1 1/4  cups  all-purpose flour
  • 2  tablespoons  sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1  cup  milk
  • 2  egg yolks
  • 3  tablespoons  margarine or butter, melted
  • 1 8  ounce can  crushed pineapple (juice pack), drained
  • 2  egg whites
  • 1  cup  flaked coconut, toasted
  •  Cream cheese (optional)
  •  Sliced papaya, mango, banana, and/or pineapple (optional)

1. In a food processor bowl or blender container combine sliced bananas and lemon juice. Cover and process or blend until smooth. In a mixing bowl combine flour, sugar, baking powder, and salt. In another mixing bowl combine milk, egg yolks, and margarine or butter; stir in banana mixture and pineapple. Add banana mixture to flour mixture all at once. Stir just until batter is combined but still slightly lumpy.

2. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg whites and 2/3 cup of the coconut into the batter, leaving a few puffs of egg white. Do not overbeat.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

4. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately sprinkled with remaining coconut. If desired, top pancakes with cream cheese and fruit. Makes 20 pancakes.

Nutrition Facts (Tropical Fruit Pancakes)
  • cal. (kcal) 99,
  • Fat, total (g) 4,
  • chol. (mg) 22,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • pro. (g) 2,
  • vit. A (IU) 292,
  • vit. C (mg) 2,
  • sodium (mg) 131,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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