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
- 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)
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.
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.