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Nutrition Facts
Serving Size 1 (228g) Recipe makes 6 servings
Calories 338
Calories from Fat 93		(27%)
Amount Per Serving		%DV
	Total Fat 10.4g	15%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 333mg		13%
Potassium 448mg		12%
Total Carbohydrate 53.4g		17%
	Dietary Fiber 6.6g	26%
	Sugars 22.3g
Protein 11.4g		22%
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Pineapple Upside Down Pancakes

Recipe #379202 | 1½ hours | 1½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ShortieNJ
Jun 26, 2009

This is a recipe from Kashi Go Lean Crunch Cereal, healthy and yummy - I'm officially a fan. I personally use vanilla soy milk and egg whites Note: preparation time allows the 1 hour to refrigerate batter.

SERVES 6 -8 , 12 -16 pancakes (change servings and units)

Ingredients

2 cups kashi golean crunch cereal
1 cup whole wheat flour
1/2 cup quick-cooking oat
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 cups milk
2 tablespoons maple syrup
2 tablespoons olive oil
2 eggs (or egg substitute)
1 (20 ounce) can crushed pineapple, save the juice (in juice)

Directions

1
Combine cereal, flour, oats, baking soda, and nutmeg in large mixing bowl.
2
Add milk, syrup, oil, eggs, and 1/4 cup pineapple juice (from the can of crushed pineapple).
3
Mix everything together thoroughly, cover batter and refrigerate at least 1 hour (or overnight). Put pineapple in separate container and refrigerate.
4
Spray griddle or frying pan with nonstick spray and heat over low-medium heat.
5
Pour about 1/4 cup batter onto pan, top with heaping tablespoon of crushed pineapple.
6
Cook about 1-2 minutes (until top is bubbly and edges start to harden) then flip and cook an additional 1-2 minutes on other side.
7
Serve pineapple side up.
8
Can be topped with vanilla yogurt, fruit, or maple syrup (if desired).