Thursday, July 5, 2012
Pineapple Dipped Pancakes with Blueberry Coconut Syrup & Macadamia Nuts
Thick rings of juicy pineapple cooked in between fluffy pancakes served with hot blueberry syrup made with coconut water, fresh pineapple and toasted macadamia nuts for a nutty crunch.
Pineapple Dipped Pancakes
makes 8 small-medium sized pancakes
1 ripe banana
3/4 cup oat, almond or any non-dairy milk
1 1/2 tsp ener-g egg replacer
2 tbl canola oil
2 tbl water
2 tbl white vinegar
2 tbl organic cane sugar
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup roughly chopped, toasted macadamia nuts, divided
1 fresh pineapple, peeled, cored, 1/4-1/2" rings or 1 can of pineapple rings, drained
2-4 tbl canola oil, for cooking
Combine the banana, milk, egg replacer, oil, water and vinegar in a blender and blend until smooth and frothy, 2 minutes.
Pour into a bowl and add the sugar, flour, baking powder, baking soda and salt. Whisk into a smooth batter. Fold in 1/4 cup macadamia nuts. Let sit at room temperature for 10-15 minutes.
Heat a couple tablespoons of oil up in a skillet.
Dip pineapple slices into batter and cook on both sides until golden brown, about 5 minutes each side.
Garnish with fresh cubes of pineapple and the remaining nuts.
Blueberry Coconut Syrup
3/4 cup coconut water
1/4 cup organic cane sugar
1 tbl cornstarch
2 cups fresh blueberries
pinch of sea salt
Whisk together the water, sugar and cornstarch in a pot. Add the blueberries and salt and cook over medium heat until bubbly. Reduce the heat to low and cook for 10 minutes, stirring occasionally, until the berries start to break down and the syrup is thick.