These shamrock shaped silver dollar sized pancakes are made even more festive for St Patrick’s Day breakfast with delicious green shredded coconut inside and on top!

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St Patrick's Day Lucky Coconut Pancakes

Ingredients

• 2/3 cup dry pancake mix
• 1 cup water
• 1 cup shredded sweetened coconut
• green food coloring at least 10 drops

Instructions

• Prepare pancake batter by mixing together mix and water until combined.
• In a separate bowl add coconut and mix in drops of green food coloring (I started with 6 and kept adding until it was a darker green) and stir with a fork until colored and well coated.
• Add half the coconut to the batter and stir.
• Heat a griddle or skillet over medium heat and add non stick spray.
• To make silver dollar size, add a couple spoonfuls of batter (a fist sized circle) for each pancake.
• Cook until bubbles form then flip.
• Sprinkle some more colored coconut on top then finish cooking.
• Remove to a plate to keep warm and continue cooking the remaining batter and adding coconut on top. You should get about 7-9 pancakes.
• Now using a medium sized shamrock cookie cutter cut out shapes in all the pancakes.
• You could also use a small heart cutter and cut out 3 small heart pancakes to make a shamrock shape.
• Add shamrock pancakes to a plate and sprinkle with any remaining green coconut.
• Serve warm and enjoy!

Prepare pancake batter by mixing together mix and water until combined.

In a separate bowl add coconut and mix in drops of green food coloring (I started with 6 and kept adding until it was a darker green) and stir with a fork until colored and well coated.

Add half the coconut to the batter and stir.

To make silver dollar size, add a couple spoonfuls of batter (a fist sized circle) for each pancake to a hot skillet over medium heat.

Cook until bubbles form then flip.

Sprinkle some more colored coconut on top then finish cooking. Repeat with remaining batter to make 7-9 pancakes.

Now using a medium sized shamrock cookie cutter cut out shapes in all the pancakes.

Add shamrock pancakes to a plate and sprinkle with any remaining green coconut.

Serve warm and enjoy!

The post St Patrick’s Day Lucky Coconut Pancakes appeared first on For the Love of Food.

This brunch treat is a combo of two of my favorites: fluffy buttermilk pancakes and gooey pineapple upside down cake! Pineapple Upside Down Pancakes are sure to be a hit at your next brunch. No syrup needed, these cakes are delicious on their own! 

I was so excited to receive these LorAnn Bakery Emulsions to use for my BrunchWeek recipes!
 A baking emulsion is a flavor suspended in a base containing mostly water. In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. LorAnn Bakery Emulsions are not compromised by the flavor of alcohol and don’t “bake-out” when exposed to heat like an extract flavor.
For this recipe I use the Butter Vanilla flavor to add another layer of richness to these tasty pancakes.

 
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! 

Connect with LorAnn Oils and Flavors

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Pineapple Upside Down Pancakes

Makes 4 5 inch pancakes

Ingredients

• 1 cup prepared buttermilk pancake mix {I used 3/4 cup dry mix with 1 cup water}
• 1-2 tsp LorAnn Butter Vanilla Emulsion
• 1/4 cup Imperial Sugar brown sugar
• 4 slices pineapple rings
• 2 jarred maraschino cherries halved
• nonstick spray

Instructions

• Add 1-2 tsp {depending on the strength of flavor you want}of butter vanilla flavored emulsion to a bowl of pancake batter.
• Heat a small skillet over med low heat. Coat with non stick spray.
• Sprinkle pineapple slice with brown sugar and place sugar side down in the heated skillet.
• Add the half cherry to the middle of the pineapple.
• Pour 1/4 cup pancake batter on top of the pineapple ring to form a pancake.
• Sprinkle brown sugar on top of pancake while it cooks.
• Cook until it bubbles, at least 2-3 minutes, then gently flip.
• Cook a couple minutes on the other side then slide on to a plate.
• Cook remaining pancakes and serve warm.

The post Pineapple Upside Down Pancakes #BrunchWeek appeared first on For the Love of Food.

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3 Ingredient Peanut Butter and Honey Protein Pancakes

Makes 10-12 sand dollar size pancakes

Ingredients

• 2 eggs
• 1/2 cup honey Greek yogurt
• 1/3 cup creamy peanut butter

Instructions

• Add all 3 ingredients to a large bowl and, using a whisk, mix well.
• I like to add to a measuring cup with a spout for pouring or a squeeze bottle.
• Heat a large skillet or griddle over medium low heat.
• Add non stick spray and then add a drizzle of batter in your desired amount. I made small kid size circle pancakes.
• Cook for a couple minutes until bubbles appear then flip and cook on the other side until golden.
• Remove to a plate and repeat with remaining batter.
• Serve alone or with syrup, honey, or jam.

 

 

“Go in peace my daughter. And remember that, in a world of ordinary mortals, you are a Wonder Woman.” 

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The post 3 Ingredient Peanut Butter and Honey Protein Pancakes appeared first on For the Love of Food.