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Hummingbird Pancakes

  • Author: Sarah Fennel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 pancakes 1x
  • Author: Sarah Fennel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 pancakes 1x
Scale:
  • Author: Sarah Fennel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 pancakes 1x

Ingredients

  • 1/4 cup crushed pineapple
  • 1 mashed banana
  • 2 large eggs, room temperature
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • vegetable oil, for frying
  • banana, pecans, and maple syrup for topping (optional)

Instructions

  1. Heat a large skillet or griddle on medium heat.
  2. In a medium bowl, combine pineapple, banana, eggs, and milk, whisking until combined. In a separate bowl, sift flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
  3. Once griddle is hot, liberally grease with oil (about 1 tablespoon per 3 pancakes). Pour 1/4 cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.
  4. Serve with banana slices, pecans, and a healthy drizzle of maple syrup!