Tropical Pancakes with Banana and Pineapple topped with Pineapple Sauce
1 ripe banana
1 cup flour
1 cup flour
1 cup milk
3 tsp baking powder
1/2 tsp salt
1/3 cup crushed pineapple (20oz can crushed pineapple, drained and juice reserved)
1/2 cup pineapple juice (reserved from can of crushed pineapple)
1/2 cup crushed pineapple
1/4 cup packed brown sugar
In blender put banana, milk, egg, baking powder, salt and pineapple. Blend until smooth. Add 1/2 cup flour, blend until smooth. Add remaining 1/2 cup flour, blend until smooth.
Preheat griddle to medium high heat. Cook pancakes until bubbles pop, flip. Cook for 1-2 more minutes until golden.
While pancakes are cooking, make sauce.
In a small sauce pan, combine pineapple juice, pineapple and brown sugar. Heat to a boil on medium high heat. Once boiling, reduce heat to low and simmer while pancakes cook, about 15 minutes. Stir often. Remove from heat. Let stand about 3 minutes before serving, to let sauce thicken.
Top pancakes with sauce, whipped cream, coconut and walnuts (if desired)
Clean out an empty ketchup bottle and use it for you pancake batter. You avoid all the messy drips and it is also very handy for making "letter and number" pancakes for your kids.