These pancakes are based off of the classic hummingbird cake. A cake that is tender and moist and flavored with bananas, pineapples and some cinnamon. Is is then layered and topped with cream cheese frosting. These pancakes have the classic flavors that the cake has minus the cream cheese frosting. Although, I think next time I need to create a cream cheese frosting/syrup for these pancakes to make them even more like the cake.
The pancakes definitely have good flavor, so much so that I ate one with out any syrup.
Hummingbird Pancakes
Ingredients:
- 1/4 cup drained crushed pineapple
- 1 banana, mashed
- 2 eggs, room temperature
- 1/3 cup milk
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
Directions:
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, whisk together the pineapple, banana, eggs and milk.
- In another medium bowl, sift together the flour, baking powder and cinnamon.
- Add the dry ingredients to the wet and stir just until combined.
- Grease the griddle or skillet with some butter or olive oil and pour on 1/4 cup of batter. Cook until bubbles form and pop, about 2 minutes, and bottom is golden brown. Flip the pancakes over and cook on the other side for 1-2 minutes or until bottom is golden brown. Continue until all of the batter has been used.
Enjoy!!!
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Nutrition Facts |
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Servings: 12 pancakes |
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Amount Per Serving |
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Calories: 65 |
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Total Fat |
0.9g |
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Saturated Fat |
0.4g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Cholesterol |
35.3mg |
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Sodium |
139.2mg |
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Total Carbohydrates |
11.1g |
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Dietary Fiber |
0.7g |
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Sugars |
2.5g |
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Protein |
2.9g |
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Calcium |
7.6% |
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Iron |
3.6% |
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Potassium |
53.3mg |
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Vitamin A |
0.7% |
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Vitamin C |
2.3% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Broma.
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