Saturday morning breakfast: Pancakes two ways

I see things. I see them everywhere. Recipes for this, DIY projects for that. The only problem is that I can never remember where I saw the idea. (Note to self : Must use Pinterest more.)

So when I decided that I wanted to have Pineapple Upside Down Pancakes for breakfast, I found myself in a  bit of a conundrum. I knew the idea didn't come to me from the food gods but I didn't know just which food blog I had seen the recipe on. I searched Google and, as it turns out, there are lots of blogs with lots of recipes for Pineapple Upside Down  Pancakes.

D'oh.

I looked at a few but as it always seems to go, I decided it would be much easier to do it myself. I had the idea of what I should do down from reading, and I could just adapt one of my standard pancake recipes. Even better: I could adapt my standard recipe mid-cooking because Mark wouldn't touch a pineapple with a 10-foot pole and promise of a baby-free weekend.

Standard Saturday Morning Pancakes for Mark.

Pineapple Upside Down Pancakes for me.

And a little bit of both for Miles.

I topped my pancakes with homemade coconut almond butter and a couple cherries for good measure but I saw lots of good ideas for rum sauces and the like. No matter how you plan to enjoy them I promise that you will. This recipe is the right blend of dense and fluffy without being overly healthy.

Saturday Morning Pancakes

2/3 cup whole wheat flour
1/3 cup all purpose flour
1/4 cup old fashioned oats
3 packets stevia or 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 tablespoon applesauce
Scant 1 cup unsweetened almond milk
1/2 teaspoon vanilla
Canola oil for the pan

In a medium bowl, whisk together dry ingredients. In a separate bowl, mix together egg, applesauce, almond milk and egg. Add wet ingredients to dry, gently combining with fork or whisk until just mixed. Let batter sit for 10 minutes so oats can soak and batter can rest.

Heat oil in large skillet or griddle over medium to medium high heat. Add the batter by 1/4 cup fulls to the pan. Allow the pancakes to cook until they look dry on the edges and bubbly in the middle; about 3 minutes. Flip and cook an additional 2 to 3 minutes.

For Pineapple Upside Down Pancakes:

Replace 1/4 cup of almond milk with pineapple juice. Melt 1 tablespoon Earth Balance or butter with 1 teaspoon brown sugar in the skillet. Place a pineapple ring or pineapple pieces in skillet and scoop batter on top. Cook pancakes until they look dry on the edges and bubbly in the middle; about 3 minutes. Flip and cook an additional 2 to 3 minutes. Top as desired.