Dairy-free, with banana and pineapple flavors in a twist on upside down cake!
Remember Pineapple Upside Down cake? Oooey-gooey brown sugar and pineapple rings that top a yellow cake. My Grandma used to make this as a very special treat – and she added pecans that she grew in her backyard (and I sometimes got to help pick!). Thank you, Alta if you’re reading this blog from Heaven!
So, I saw this idea in Bon Appetit this month, and it just screamed “MAKE ME!”
Their recipe really didn’t work for me – too much brown sugar in the skillet that burned before I could get the pineapple and the pancake cooked. So. Plan B.
I made a sugarless vegan version – a banana holds the pancake together, and is a perfect flavor match with pineapple! And I cooked the pineapple rings with just a little oil in the skillet, and no sugar. Perfection!
These are great if you’re having company for breakfast and don’t want to make just “plain” pancakes. Make sure it is someone old enough to understand Pineapple Upside Down Cakes. Or get out your Grandma’s recipe and show them.
Either way, it will be a breakfast to remember!
PINEAPPLE UPSIDE DOWN BANANA PANCAKES
2 teaspoons baking powder
1/2 teaspoon salt
3 ripe large bananas
2 1/4 cups vanilla almond or soy milk
Canned pineapple slices
A little canola oil
Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
Turn pineapple slices over. Immediately pour ¼ cup batter into center of each pineapple slice, allowing batter to spill over and form a circle around outside of pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.
Makes 8 pancakes.
Check out other bloggers adventures:
Video P-U Cake at Food Wishes
Check out Jenny’s Mom’s P-U Cake at Food 52
Amanda did pretty flowers on her P-U Cake at Amanda’s Cookin’
I love Deborah’s P-U Cupcakes at Taste and Tell
Iowa Girl made P-U Pancakes at Iowa Girl Eats
These look awesome and I’m going to try tomorrow. Should the recipe be baking powder or baking soda?
Mary – Thanks for the catch – I have fixed the typo – use baking powder.
These stuck like crazy and didn’t flip well for me. I used my trusty cast iron skillet and make pancakes weekly so i’m not sure what happened. this was my first attempt at a banana based pancake. The flavor was great though and my kids ate them up even though they were deformed:)
Hmmm . . . so sorry these didn’t turn nicely for you. Hot pan / cold oil always works for me. I get the pan hot first and then add oil just before adding the pineapple slices, then flip and add batter. Will try these in my cast iron skillet and see what is up. Thanks for your comment.
UM WOW. I have no words.
“Um wow” works for us! :O)