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.
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.
Ingredients
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
Pineapple
½ cup
Brown Sugar
3 tsp
Baking Powder
6 tbsp
Shredded Coconut
(Contains Sulphites)
56 g
Pecans
(Contains Pecans)
237 mL
Milk
(Contains Milk)
1 tsp
Cinnamon, ground
1 unit(s)
Egg
(Contains Egg)
4 tbsp
Maple Syrup
Not included in your delivery
¼ tsp
Salt*
4 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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