Kashi GO Crunch!™ Pineapple Upside Down Pancakes Recipe

Kashi GO Crunch!™ Pineapple Upside Down Pancakes Recipe

  • The recipe is designed with plant-powered nutrition, using Kashi GO Crunch!™ cereal for fiber and protein.
  • It combines whole wheat flour, oats, and crushed pineapple, offering hearty and wholesome pancakes.
  • Buttermilk contributes to a tender batter; optional nutmeg adds a touch of flavor.
  • The pancakes are served pineapple side up, topped with yogurt, fruit slices, and maple syrup.
  • Designed for health-conscious individuals who value wholesome, nutrient-packed breakfast options.

Start your day with plant-powered nourishment by making hearty Pineapple Upside Down Pancakes with Kashi GO Crunch!™ cereal. Enjoy a tender batter, thanks to buttermilk, whole wheat flour, and quick oats. Each pancake features real crushed pineapple and is topped with a dollop of yogurt, fresh fruit, and maple syrup. Simple. Real. Wholesome. Packed with fiber and protein to nourish your journey and make every morning a little brighter.

Buttermilk lends just the right tenderness to the batter for these hearty pancakes with fiber and protein, made from one of our favorite cereals, Kashi GO Crunch!™.

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Ingredients

  • 2 cups, crushed slightlyKashi GO Crunch!™ cereal
  • 1 cupwhole wheat flour
  • ½ cupquick-cooking oats
  • 1 teaspoonbaking soda
  • ½ teaspoonnutmeg (optional)
  • 1½ cupslow fat organic buttermilk
  • 2 Tablespoonspure maple syrup
  • 2 Tablespoonsexpeller-pressed canola oil
  • ¼ cuporganic pineapple juice (use juice saved from crushed pineapple below)
  • 2 largefree-range eggs (or egg substitute)
  • 1 – 8 oz. cancrushed organic pineapple (no sugar added), drained (save juice for above)

Directions

1. In a large mixing bowl, add the first 5, dry ingredients together. In a separate mixing bowl, whisk together the next 5 ingredients. Set crushed pineapple aside. 2. Fold the wet mixture into the dry mixture until combined. Refrigerate batter for at least one hour so the ingredients combine completely and batter thickens (you can also refrigerate the batter overnight). 3. Coat griddle or large skillet with non-stick spray and heat pan over medium heat. 4. Scoop about ¼ cup of 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 and cook for about 45 seconds, or until tops of pancakes bubble and edges begin to firm up. 5. Carefully turn the pancakes over and continue to cook for an additional minute or until golden brown. 6. Serve with pineapple side up, topping each pancake with a dollop of yogurt, fruit slices and a drizzle of maple syrup.