(ON) Hummingbird Pancakes

Name: (ON) Hummingbird Pancakes with Pineapple Compote
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 1.5 cup All-Purpose Flour; 125 mL Banana Sauce; 190 g Pineapple; ½ cup Brown Sugar; 3 tsp Baking Powder; 6 tbsp Shredded Coconut; 56 g Pecans; 237 mL Milk; 1 tsp Ground Cinnamon; 1 unit(s) Egg; 4 tbsp Maple Syrup; 4 tbsp Unsalted Butter*; ¼ tsp Salt*

with Pineapple Compote

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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.

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Noix de pécan

•Tree nuts

•Milk

•Egg

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

/ serving 2 people

1.5 cup

All-Purpose Flour

125 mL

Banana Sauce

190 g

Pineapple

½ cup

Brown Sugar

3 tsp

Baking Powder

6 tbsp

Shredded Coconut

56 g

Pecans

237 mL

Milk

1 tsp

Ground Cinnamon

1 unit(s)

Egg

4 tbsp

Maple Syrup

Not included in your delivery

4 tbsp

Unsalted Butter*

¼ tsp

Salt*

Nutrition Values

Calories1430 kcal

Fat46 g

Saturated Fat30 g

Carbohydrate197 g

Sugar114 g

Dietary Fiber11 g

Protein28 g

Cholesterol170 mg

Sodium1400 mg

Trans Fat1.5 g

Potassium900 mg

Calcium1250 mg

Iron7 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.

Utensils

•Measuring Spoons

•Large Non-Stick Pan

•Large Bowl

•Whisk

•Medium Bowl

•Measuring Cups

•Spatula

•Aluminum Foil

Cooking Steps

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.
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 pecans, then stir to combine.

Heat the same pan 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.

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