Everyone loves pancakes for breakfast and these hotcakes with a tropical flavor will have your family smiling all day! Add banana, pineapple, coconut, and macadamia nuts to a healthy version for a tasty treat that will guarantee requests for seconds. Nutritious, filling, and satisfying, these hotcakes will be on your favorites list for sure.
Top ideas for dinner tonight:
ingredients
- 1/3 cup unbleached all-purpose flour
- 1/3 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup fat-free cottage cheese
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
- 1 small banana, mashed (about 1/4 cup)
- 1 15-1/4-oz. can pineapple tidbits (juice pack), drained
- 1 6-oz. carton plain lowfat yogurt
- 2 Tbsp. fat-free milk
- 1 Tbsp. canola oil
- 2 Tbsp. shredded coconut, toasted if desired
- 1 tsp. packed brown sugar (optional)
- Maple syrup, warmed, and/or dry roasted macadamia nuts, chopped (optional)
directions
- In a bowl combine flours, baking powder, baking soda, and 1/4 teaspoon salt. Make a well in center of mixture; set aside. In food processor combine cheese, egg product, banana, 1/2 cup of the tidbits, 2 tablespoons of the yogurt, milk, and oil. Cover; process until combined. Add egg mixture all at once to flour mixture. Stir just until moistened.
- Fold in coconut. For each hotcake, pour a rounded tablespoon of batter into a 2-inch circle onto a hot, lightly greased griddle. Cook over medium heat for 2 minutes on each side or until golden brown, turning to second sides when surfaces are bubbly and edges are slightly dry. If desired, stir brown sugar into remaining yogurt. Top warm hotcakes with yogurt, remaining tidbits, and, if desired, syrup and/or nuts. (Cover and refrigerate any remaining pineapple for another use.) Makes 6 servings (about 24 pancakes).
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