Pineapple Upside-Down Pancakes

Recently, on one of J and I’s frequent trips to Des Moines we stayed at my parents. This always gives me a chance to see what recipes my mom has in the works. On the counter she had layed out this yummy looking pancake recipe. Since J and I are suckers for pancakes I insisted we make them for breakfast the next morning.

Although my pancakes weren’t perfectly circle, they were perfectly tasty!

Pineapple Upside-Down Pancakes
2 Cups cereal, crushed (Kashi GoLean, Kashi Crunch, Wheaties, or any other whole grain cereal you have on hand)
1 Cup whole wheat flour
1/2 quick cooking oats
1 tsp baking soda
1/2 tsp nutmeg
1 1/2 Cups low fat buttermilk
2 T REAL maple syrup
2 T canola oil
1-8 oz crushed pineapple (no sugar added), drain juice and reserve for later
2 large eggs
1/4 Cup pineapple juice, saved from crushed pineapple
In large mixing bowl, add the first 5 ingredients together. In separate mixing bowl, whisk together the next 5 wet ingredients. Set crushed pineapple aside.
Fold the wet ingredients into the dry until just combined. Refrigerate one hour or overnight.
Coat griddle with non-stick spray and heat to medium temp.
Scoop about 1/4 cup pancake batter onto griddle. Drop a heaping tablespoon of crushed pineapple in middle of pancake. Spread the pineapple around with the back of spoon. This will also help thin the pancake out. Cook on one side till pancake begins to bubble and the edges begin to firm.
Carefully turn pancakes over and cook for an additional minute or two.
Serve with maple syrup, nonfat vanilla yogurt, applesauce or your favorite pancake topping.

Nutrition facts for 2 pancakes using Kashi Go Lean: 150 calories, 4.5g fat, 23g carbs, 4g fiber, 7g sugar, 6g protein

Until next time…
look good, feel good, do good