Hummingbird Pancakes
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Hummingbird Pancakes

Hummingbird Pancakes

Serves 2 | with Pineapple Compote

We've come up with a delicious brunch riff on fruit-packed dessert, hummingbird cake. These pancakes are sure to add some colour and sweetness to your morning! Filled with banana puree, juicy pineapple, buttery pecans and toasted coconut, they're sure to be a breakfast the whole family will love.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

1.5 cup

All-Purpose Flour

(Contains Wheat)

125 mL

Banana Sauce

(May contain Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy)

190 g


½ cup

Brown Sugar

3 tsp

Baking Powder

6 tbsp

Shredded Coconut

(Contains Sulphites)

56 g


(Contains Pecans)

237 mL


(Contains Milk)

1 tsp

Ground Cinnamon

1 unit(s)


(Contains Egg)

4 tbsp

Maple Syrup

Not included in your delivery

¼ tsp


4 tbsp

Unsalted Butter*


Nutrition Values

Calories1380 kcal
Fat43 g
Saturated Fat31 g
Carbohydrate187 g
Sugar105 g
Dietary Fiber11 g
Protein23 g
Cholesterol168 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Large Non-Stick Pan
Large Bowl
Medium Bowl
Measuring Cups
Aluminum Foil


Make pineapple compote

Before starting, gather all required tools. Cut pineapple into 1/4-inch pieces. Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then swirl the pot until melted. Add pineapple, half the banana sauce, 1/2 tsp cinnamon, 2 tbsp brown sugar and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until pineapple is tender and water is absorbed, 4-6 min. Remove the pot from heat, then cover to keep warm. Heat a large non-stick pan over medium-high heat. When hot, add coconut and pecans. Toast, stirring often, until golden-brown, 3-4 min. Transfer to a plate.

Make pancake batter

Melt 2 tbsp butter in a small microwavable bowl, or in a small pan over low heat. Whisk together flour, 4 tbsp brown sugar, 2 tsp baking powder, remaining cinnamon and 1/4 tsp salt in a medium bowl. Whisk together egg, melted butter, remaining banana sauce, milk and 1/4 cup water in a large bowl. Stir dry ingredients into wet ingredients until just combined. (NOTE: Don’t over-mix the batter. The batter will appear slightly thick. This creates fluffier pancakes!) Add half the coconut and half the pecans, then stir to combine.

Make pancakes

Heat the same pan (from step 1) over medium. When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake’s surface, flip with a spatula. Cook until golden-brown, 1-2 min. Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.

Finish and serve

Divide hummingbird pancakes between plates. Dollop pineapple compote over pancakes, then sprinkle remaining coconut and remaining pecans over top. Drizzle maple syrup over pancakes, if desired