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Tropical Puff Pancake

 
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Tropical Puff Pancake Tropical Puff Pancake

Made this tropical puff pancake for breakfast today, and made it healthier with whole wheat flour and just egg whites (see the linked recipe below). I used fresh pineapples to make the pineapple sauce, and it was delicious with pancake.

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

50

min

Trans-fat Free
 

Ingredients

Pancake
1 tablespoon vegetable oil
cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
4 large eggs
1 cup milk
2 tablespoons margarine
or butter, melted
Filling
1 teaspoon cornstarch
8 ounces pineapple tid-bits
undrained
½ cup coconut
*
1 medium bananas
sliced

Directions

Heat oven to 425.

Place oil in 10-inch ovenproof skillet; heat in oven until oil is hot, about 10 to 12 minutes.

Meanwhile, in small bowl combine flour, baking powder, salt and eggs; beat at medium speed until well blended.

Gradually stir in milk and margarine.

Pour batter into hot skillet.

Bake at 425℉ (220℃) for 15 minutes.

Reduce oven temperature to 375℉ (190℃).

Bake an additional 10 to 12 minutes or until puffed and golden brown.

A well will form in center and edges will puff up.

In a small saucepan, combine cornstarch and pineapple.

Cook over medium-low heat until slightly thickened, stirring occasionally.

Fold in coconut and banana slices.

Remove pancake from oven; spoon filling into center.

Serve immediately.

Pancake will collapse as it cools.

Also works well with apple slices and cinnamon.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 33047% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 321mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 10%
Sugars g
Protein 23g
Vitamin A 13% Vitamin C 11%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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