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Pineapple Upside Down Banana Pancakes

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Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

 
Pancakes are a staple in our house. Well, they’ve actually been a staple in my life since I was a kid, just like many people. My dad grew up eating “short stacks” that his grandmother made him, and in his words? He ate them faster than she could cook them. This is one tradition that he definitely kept up with.

As soon as I got married, my husband became a little obsessed with making pancakes too. Now it’s a constant competition: Who makes the better pancakes? Your dad or your husband? Sheesh. I’m staying out of that one.

So! I’m making my own pancakes: Pineapple Upside Down Banana Pancakes. These are a great twist on good old banana pancakes and better yet, they’re vegan. Donna sure does know what she’s doing with this recipe. Let’s get to it.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

These are such a super simple recipe. You need some soy or almond milk (vanilla coconut is my favorite!), whole grain flour, baking powder, salt, a little canola oil, bananas for mashing and pineapple rings.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

First up, mash the bananas. They don’t need to be completely mashed because we are going to throw them in the food processor.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Next, combine them with a little bit of the almond milk and blend, blend, blend. This technique blew my mind. I often make pancakes with mashed bananas, but simply fold them into the batter. Pureeing them with the milk made the batter silky smooth. I love this result.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Mix the bananas and milk with the dry ingredients. I used whole wheat pastry flour which tends to be a bit “softer” and not as dense as traditional whole wheat flour. Because of this, I only needed a little less than two cups of milk. I would suggest starting with 1 ½ cups and going from there.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Once the batter is mixed, heat a skillet or griddle over medium-low heat. Add a little canola oil then throw the pineapple rings on to caramelize them. You do want to make sure that your pineapple rings are thin. I learned this the hard way.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Once one side is golden and delicious, flip it over.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Pour a bit of batter right in the center and just slightly over the outer rings of the pineapple. Let cook until bubbles form and the batter is almost set.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Then flip it! I love using a little oil or butter for my pancakes because they result is that gorgeous, almost crisp exterior.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Pile those babies up and cover them in syrup.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

These were such a fun twist on regular banana pancakes and I just loved how easy they were. Hard to believe they are vegan too. Definitely a new go-to breakfast.

Thanks so much to Donna for the recipe. Be sure to check out her blog, Apron Strings. It’s super cute!

 
 

Printable Recipe

Pineapple Upside Down Banana Pancakes

See post on Donna @ apron strings’s site!
1.00 Mitt(s) 2 Rating(s)2 votes, average: 1.00 out of 52 votes, average: 1.00 out of 52 votes, average: 1.00 out of 52 votes, average: 1.00 out of 52 votes, average: 1.00 out of 5

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Difficulty: Easy

Servings: 8

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Description

A twist on a classic: These are sugarless and vegan Pineapple Upside Down Banana Pancakes!

Ingredients

  • 3  Ripe Bananas
  • 2-¼ cups Vanilla Almond Or Soy Milk
  • 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1  Small Pineapple
  • A Little Canola Oil

Preparation Instructions

Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.

Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.

Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.

Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

 
 
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Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

15 Comments

Comments are closed for this recipe.

Sarah on 6.8.2013

I really wanted to love these, because come on, they are all things that are good, but the recipe just didn’t work. besides having about 6 times more batter than you need for those 8 pineapple rings, it was thin and oozy and never actually cooked on the inside, even when it really really should have been. after the first griddle full, I tried adding some oil, a few eggs, and coconut to thicken it up, but that only helped so much. Next time I will take this idea and impliment it using my tried and true pancake batter recipe, see if that helps.

JORDAN FLANAGAN on 6.5.2013

This did not work!! Batter was way sticky. Not right. Pancakes must need eggs.

JULIANA on 5.28.2013

Amei essas panquecas

Susan Leslie on 5.27.2013

All of my favourite things wrapped up in a gorgeous pancake…. :D

Arianna on 5.23.2013

I made these exactly how you described, but the batter stuck to the pan terribly! Any advice?