Breakfast

Pineapple Pancakes is for Breakfast.

Pineapple Pancakes takes 10 minutes to prepare.

Pineapple Pancakes takes 8 minutes to cook.

Pineapple Pancakes makes 2 servings.

The ingredients for Pineapple Pancakes are:

1 tbsp Butter, salted
1.50 tsp Baking Powder
0.75 cup Whole Wheat Flour
0.25 tsp Pure Almond Extract
4 oz Almond Breeze Almond Milk, Unsweetened Vanilla
1 serving Cage Free Marketside Brown Eggs
0.25 tsp MORTON Sea Salt, Fine Salt
1.5 cup, diced Pineapple, fresh

Here is how you make Pineapple Pancakes:

INSTRUCTIONSIn a medium small bowl, whisk together the flour, baking powder and salt.In a separate big bowl, mash the chopped pineapple until masked into bits. Whisk in the egg, then add the almond milk and almond extract and whisk until well blended. Pour the melted butter into the fruit egg mixture. Mix well then add flour mixture and mix well again. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.Set a griddle or non-stick pan over medium heat until medium hot. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.Serving Size: 2 servings of 4 pancakes

The nutritional information for Pineapple Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 304.6

• Total Fat: 10.2 g
• Cholesterol: 108.0 mg
• Sodium: 765.3 mg
• Total Carbs: 48.6 g
• Dietary Fiber: 7.2 g
• Protein: 9.8 g