A tropical twist on morning bliss. Enjoy the taste of zesty pineapple in a classic breakfast choice
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 290 |
| Fat | 9.4g |
| Saturates | 5.5g |
| Protein | 8.6g |
| Carbs | 44g |
| Sugars | 20.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a medium-sized bowl, combine the dry ingredients.
In a separate bowl, mash the ripe banana. Break down 200g pineapple in a food processor until finely shredded but still textured. Add to the bowl along with the egg and buttermilk. Melt the butter and add to the wet ingredients along with the vanilla extract. Stir well to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a non-stick frying pan over a medium heat. Grease with cooking spray.
Using a ladle, pour portions of batter onto the pan. Watch for bubbles on the surface. When the edges look set, flip the pancakes. Cook until both sides are golden brown.
Meanwhile, remove the skin of the pineapple and slice it into little wedges.
Serve the pancakes on colourful plates. Let the kids decorate the pancakes with sliced pineapple, yoghurt and honey.
