Wednesday, March 23, 2011

Vegan Pineapple Upside Down Pancakes with Luscious Island Cream

Nothing transports you to the islands faster than this instant-sandy-beach breakfast recipe for Pineapple Upside Down Pancakes. They're unbelievably airy and blonde, but bring something special to your day...kind of like Brittany from Glee.

This tropical spin on pancakes is miles away from your ordinary chocolate chip or blueberry stacks. Reach for these sunny Vitamin-C cakes instead, boosted with a Choose-Your-Citrus Cream.

I chose lime, because I know it pairs so well with pineapple. I am obsessed with this lime cream and you will be, too. All of your spoons will disappear, it's that good.

You could even pour the lime cream over a pie crust and let chill until firm for Vegan Lime Cream Pie...

Orange, grapefruit, or lemon cream would be fantastic with these pancakes, too. Try passionfruit or mango juice to flavor your cream. 1 - 2 tbsp of juice is all you need...I've made the lemon cream for dessert, topped with blackberries, and it is ridiculously rich and light at the same time...

Pineapple Upside Down Pancakes with Luscious Island Cream

1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt

1 cup coconut milk 
1 tbsp maple syrup
1 tsp vanilla
rum extract, optional
1/4 of large pineapple, cut into thin 1/4 inch rings or slices
Vegan margarine for cooking

Combine dry ingredients. Mix wet ingredients and add to dry. Spoon 1/4 cup of pancake batter onto sizzling pan, top with 2 pineapple rings. Cook over medium high heat until bubbles appear, then flip. Serve upside-down, of course, with Luscious Island Cream below.

Juice of 2 limes
1 12 oz package of silken tofu 
1/4 cup agave syrup
1 tsp of lime zest

For cream, blend lime juice, lime zest, tofu, and agave syrup until very smooth. Refrigerate leftover cream, it makes a lovely creamy pudding or pie filling as mentioned above. Try dipping fruit in it, topping shortcakes or scones, layering with granola for a parfait, and so on.

*Allergic to soy? Try blending a cup of soaked cashews with 1/4 cup of water, 1/4 cup agave nectar, and citrus. Add more water if needed.

Makes 6 pancakes.

This recipe is linked to Sweet as Sugar Cookies.


Steve Gravelle said...

Wow! That looks simply incredible. I'm definitely trying that as soon as I can get my hands on a fresh pineapple.

kellywhitephillips said...

I found an excellent pineapple at my deli for $3.99...not exactly eating "local" but it's better for the planet than jetsetting to an island.

Let me know how it turns out and which cream you decide to use.

JL goes Vegan said...

Wow, wow, wow. This look incredible!

Lisa said...

I could definitely use a tasty transport to the islands seeing as how it's supposed to be spring but it still feels like winter where I am. These look like the ticket! I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your pancakes up.

kellywhitephillips said...

Thanks for the invite, I added my recipe there and saw some really neat ideas.

Hope the pancakes get you through these frigid temps.

Kristy said...

That's an awesome idea! Sounds so good! But I'm not sure I really know where to find coconut milk

kellywhitephillips said...

Kristy - most Asian supermarkets will have coconut milk in a can, but your regular grocery store should stock it as well - look in the exotic food section.

You can also use almond or soy milk but be sure to add 1/4 cup oil to your recipe.