Nana’s Hummingbird Pancakes

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

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.

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.

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Written by bro

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