Nothing transports you to the islands faster than this instant sandy beach breakfast recipe for pineapple upside-down pancakes. They're unbelievably airy and blonde, but bring something special to your day . . . kind of like Brittany from Glee. This tropical spin on pancakes is miles away from your ordinary chocolate chip or blueberry stacks. Reach for these sunny vitamin C cakes instead, boosted with a "choose your own citrus" cream. I chose lime because I know it pairs so well with pineapple. I am obsessed with this lime cream and you will be, too. All of your spoons will disappear, it's that good.
See the recipe when you read more.
You could even pour the lime cream over a pie crust and let chill until firm for vegan lime cream pie. Orange, grapefruit, or lemon cream would be fantastic with these pancakes, too. Try passion fruit or mango juice to flavor your cream. One to two tablespoons of juice is all you need. I've made the lemon cream for dessert, topped with blackberries, and it is ridiculously rich and light at the same time.
Pineapple Upside-Down Pancakes with Luscious Island Cream
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
1 cup coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla
- rum extract, optional
- 1/4 of large pineapple, cut into thin 1/4 inch rings or slices
- Vegan margarine for cooking
Combine dry ingredients. Mix wet ingredients and add to dry. Spoon 1/4 cup of pancake batter onto sizzling pan, top with two pineapple rings. Cook over medium high heat until bubbles appear, then flip. Serve upside down, of course, with Luscious Island Cream, recipe below.
- Juice of 2 limes
- 1 12 oz package of silken tofu*
- 1/4 cup agave syrup
- 1 tsp of lime zest
For cream, blend lime juice, lime zest, tofu, and agave syrup until very smooth. Refrigerate leftover cream, it makes a lovely creamy pudding or pie filling as mentioned above. Try dipping fruit in it, topping shortcakes or scones, layering with granola for a parfait, and so on.
*Allergic to soy? Try blending a cup of soaked cashews with 1/4 cup of water, 1/4 cup agave nectar, and citrus. Add more water if needed.
Makes 6 pancakes.
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