Description
Coconut-flavored oven pancake topped with the taste of the tropics. Oven pancakes are so easy to make. Skip the flipping!
Ingredients
- 2 Tablespoons Butter, Divided
- ⅓ cups Flour
- 1 teaspoon Sugar
- 1 pinch Salt
- ¼ cups Coconut Milk Or Regular Whole Milk
- ½ teaspoons Coconut Flavoring Or Vanilla Extract
- 2 Large Eggs
- 1 cup (heaping) Fresh Pitted Cherries, Left Whole Or Halved, Or A Mixture Of Both
- 1 cup (heaping) Fresh Pineapple Chunks
- 1 Small Banana, Sliced
- Yogurt, Whipped Coconut Cream Or Dairy Whipped Cream For Topping, If Desired
- 3 Tablespoons Shredded Coconut, Toasted If Desired, For Topping
Preparation
Preheat oven to 425ºF.
Grease a 9-inch cast iron skillet. Use an 8-inch round cake pan if you don’t have a skillet.
Melt 1 tablespoon of the butter and pour it in the skillet (or cake pan). Melt remaining tablespoon of butter and set it aside.
In a medium bowl, whisk flour, sugar and salt.
In a small bowl, whisk coconut (or regular dairy) milk, coconut flavoring (or vanilla), and eggs. Pour the milk mixture into the flour mixture and whisk well.
Stir in the melted butter that was previously set aside. Mix well. A few small lumps are okay but it should be fairly smooth for the most part.
Pour the batter on top of the butter in the skillet. Bake for 15 minutes if using a skillet, 20 minutes if using a cake pan. The pancake will be puffed up when removed from the oven, then gradually deflate, which is normal. Sprinkle the fresh fruit all over the warm pancake.
Serve with yogurt, whipped coconut cream, or dairy whipped cream and shredded coconut, if desired.
