Whole Wheat Pineapple Upside Down Pancakes

Whole Wheat Upside Down Pineapple Pancakes

Whole Wheat Upside Down Pineapple Pancakes

 

As I was making my rounds to visit other bloggers, I came across some really yummy looking pancakes on ClubNarwhal. Pineapple upside down pancakes are nothing new; you’ll find them here, here, and here, to cite a few. But when I saw them, my brain said, Yes! But you know me, I had to make a few tweaks here and there to make it a healthier recipe.

So how do you make a dough, or batter recipe healthier? To start, I use whole wheat flour or a combination of whole wheat and white flour; and then, olive oil instead of butter is better for the heart, as well as less salt, and cutting back on the sugar—not that there is much sugar in pancake batter. And when using fruit, use fresh—not canned. These pancakes tasted even better than in my imagination, where they were petty lip-smacking indeed. The fresh fruit added such juicy sweetness so that only a tiny amount of syrup was needed. If you like pineapple, you’ll love these whole wheat pineapple upside down pancakes.

And by they way, yesterday Fall weather arrived in Arizona. That can only mean one thing… it’s time to bake! So keep your eyes open for something good to come out of my kitchen oven in the coming weeks.

*Note – in the prep time in the recipe below will be less if using canned pineapple, about 8 minutes.

Prep Time: 25 min                    Cook Time: 12 minutes             Yield: about 7 to 8 pancakes

 

Ingredients:

  • 1 egg
  • 7 to 8 fresh pineapple slices
  • 1-1/2 cups buttermilk, or sour milk (for sour milk – add 1 teaspoon vinegar to the milk), or use your     favorite alternative milk
  • 2 tablespoons olive oil
  • ¾ cup whole wheat flour (or use ¾ cup whole wheat flour with ¾ cup whole wheat pastry flour instead of the bread flour)
  • ¾ cup bread flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups Greek yogurt to accompany
  • Maple Syrup, if needed

 

Procedure:

1. Place the egg, milk, and olive oil in a blender and mix until smooth, about 10 seconds.

2. Place the dry ingredients in a large bowl and whisk them together well.

3. Pour the liquid ingredients into the dry, stirring as you combine them. Mix only until they are incorporated (too much mixing causes rubbery pancakes).

4. Heat the pancake grill to medium-high, and wipe a little olive oil onto the grill with a paper towel, being careful not to burn yourself.

5. Use a measuring cup to ladle the batter onto the grill to form a 3-1/2-inch circle, and then place a pineapple slice in the center. Repeat the process with the remaining batter and pineapple slices. Cook the cakes about 2 minutes, or until the batter begins to bubble up and then flip them over and continue cooking until they are done (some cooks prefer to lay the pineapple slice down first and then ladle the batter over the sliced fruit. See here).

6. As the pancakes cook on the second side, use the spatula to lightly press the sides of the cakes down so they touch the grill in order for them to brown.

Serve with a dollop of Greek yogurt and a tiny amount of maple syrup if necessary. They are moist and sweet due to the pineapple, so very little syrup is needed. Prepare yourself for a mouthful of flavor!

 

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This Recipe is also posted at Slightly Indulgent Tuesdays, Tuesday Talent Show, What’s Cooking Wednesday, and Full Plate Thursday

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