Generously filled with banana, pineapple, coconut and walnuts, these pancakes are delightful for dessert – or any time!
This is a twist on a classic Hummingbird Cake. I had never heard of a Hummingbird Cake until my husband’s grandmother made one for our engagement party many years ago. While the Hummingbird Cake (I love the name almost more than the cake) is definitely a treat for a special occasion, Nana’s Hummingbird Pancakes can be an everyday affair. This recipe makes 12 pancakes. That’s a lot. Instead of halving the recipe, I put half of the batter in my freezer to cook at another time.
Serves: 12 pancakes
Time: 20 minutes
Read: Hummingbird Cake
Ingredients
- 1/4 cup pineapple, crushed
- 1 banana, mashed
- 1/4 cup desiccated coconut
- 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, chopped walnuts, and maple syrup for topping (optional)
Method
In a medium bowl, mix together pineapple, banana, coconut, eggs and milk. In a separate bowl, combine flour, baking powder, cinnamon, and salt. Incorporate dry mixture into wet ingredients, stirring only until just combined.
Read: Banana Nut Muffins
Liberally grease your frypan with oil (about 1 tablespoon per three pancakes) and place over medium heat. Pour 1/4 cup of batter onto the frypan. Cook until holes appear around edges, about 2 minutes, then flip and cook on other side for additional 1–2 minutes. Be careful not to let the pan get too hot, otherwise the pancake will burn on the outside and not cook through properly.
Serve hot with banana slices, walnuts, and a drizzle of maple syrup.
