Tropical Pineapple Ring Pancakes

Ingredients:

1 1/4 cups (300 mL) gluten-free flour blend
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Pinch each ground ginger, cinnamon and nutmeg
1 egg
1 1/2 cups (375 mL) buttermilk
2/3 cup (150 mL) melted butter, divided
1 cup (250 mL) E.D.SMITH TRIPLE FRUITS® APRICOT, PEACH AND PASSION FRUIT, divided
12 thin pineapple rings
1/2 cup (125 mL) prepared coconut whipped cream
1/4 cup (60 mL) toasted coconut flakes

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Preparation:

  1. Whisk together flour blend, baking powder, baking soda, salt, ginger, cinnamon and nutmeg. In separate bowl, whisk together egg, buttermilk and 2 tbsp (30 mL) melted butter; stir into flour mixture until just combined (batter will be lumpy). Let stand for 5 minutes. Drizzle 1/3 cup (75 mL) fruit spread over batter; fold in gently a few times to swirl.
  2. Pat pineapple rings dry using paper towel. Stir 1/3 cup (75 mL) melted butter with 1/3 cup (75 mL) fruit spread until combined; brush over both sides of pineapple rings. Preheat large nonstick skillet or griddle over medium heat. In batches, cook pineapple slices for 3 to 5 minutes per side or until golden brown; set aside.
  3. Rinse and dry skillet; heat over medium heat. Brush with some of the remaining melted butter. In batches, using 1/4 cup (60 mL) batter for each pancake, cook for 2 to 3 minutes or until bubbles form on top. Gently press pineapple ring into top of each pancake. Flip over and gently press down on each pancake with spatula; cook for about 1 minute or until cooked through, brushing with remaining melted butter as needed.
  4. Serve pancakes, pineapple ring side up, topped with coconut whipped cream, coconut flakes and dollop of remaining fruit spread in centre of pineapple ring.

Serves: 6

Tips:

  1. Add a splash of rum to fruit spread mixture if desired.
  2. Top pancakes with a cherry if desired.
  3. For best results, use peeled and cored fresh pineapple.