Pineapple Upside Down Pancakes

pineapple pancakes

Chef Keith Snow

Cookbook author and radio host

Harvest Eating

Provo, Utah

These high-fiber, high-protein pancakes get their nutrition cred from puffed-grain cereal clusters formed from toasty hard red wheat, brown rice, barley and rye flavored with honey and cinnamon. Buttermilk lends just the right tenderness to the batter, which is made even heartier with the addition of wheat flour and oats. Pineapple makes a refreshing contrast in both color and flavor.


2 cups Kashi Go Crunch cereal, slightly crushed

1 cup whole wheat flour

½ cup quick-cooking oats

1 tsp. baking soda

½ tsp. ground nutmeg, optional

1½ cups low fat buttermilk

2 tbsp. pure maple syrup

2 tbsp. canola oil

1 can (8 oz.) crushed pineapple in juice, drained and juice reserved

¼ cup reserved pineapple juice  

2 large eggs or equivalent egg substitute

Nonstick cooking spray

Yogurt, fruit slices and maple syrup, optional


1. In large mixing bowl, combine cereal, flour, oats, baking soda and nutmeg. In a separate mixing bowl, whisk together buttermilk, maple syrup, canola oil, pineapple juice and eggs. Set crushed pineapple aside.
2. Fold buttermilk mixture into dry ingredients until just combined. Refrigerate batter for at least 1 hour so ingredients blend completely and batter thickens (you can also refrigerate the batter overnight).
3. Coat griddle or large skillet with nonstick spray and heat pan over medium heat. Scoop about ¼ cup pancake batter onto heated pan, leaving enough room between pancakes to allow them to spread. Drop a heaping tablespoon of crushed pineapple in the middle of each pancake; cook about 45 seconds, or until top of pancakes bubble and edges begin to firm up.
4. Carefully turn over pancakes and continue to cook for 1 to 2 minutes or until golden brown.
5. Serve with pineapple side up, topping each pancake with a dollop of yogurt, fruit slices and a drizzle of maple syrup.

Photo courtesy of Kellogg’s Away From Home

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