We have been on the road a lot over the past month. Which has meant hotel breakfasts or the ever dreaded hospital cafeteria breakfast. Seriously if there is one place in this country that should have healthy meals it should be hospitals, but this is definitely not the case. When we have been home we have been relying on what’s stocked in the freezer, thanks goodness for freezer foods!! I noticed this morning as I pulled out a walking waffle for my kids to eat as we ran out the door that our supply of food is running short. This sent me on the hunt for some new breakfast recipes to add to our old standbys. I came across this recipe from tastykitchen.com. for Pinapple Updside Down Banana Pancakes. These looked and sounded amazing!! I am a big fan of pineapple especially in the summer when it is fresh. I haven’t tried this recipe yet but will be doing so soon!! I will keep you posed on how well it freezes and if it tastes as delish as it sounds.
Pineapple Upside Down Banana Pancakes
Ingredients
- 3 Ripe Bananas
- 2-¼ cups Vanilla Almond Or Soy Milk
- 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 Small Pineapple
- A Little Canola Oil
Preparation Instructions
Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. 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 the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the 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.
Becoming Doctor Mom 