Take a breakfast or brunch tour of the tropics with this pancake recipe. The banana, pineapple and coconut cakes are topped with additional coconut, cream cheese, and sliced papaya.
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.
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.
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.
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.