When Anel and I went to Puerto Rico in April, we discovered guava pancakes at a decadent buffet brunch. Four months later, we’re still talking about them, so I thought I’d share this little Carribbean secret recipe with you. It’s basically homemade pancake mix and guava puree but baked in muffin tins. Genius, right? You could substitute the guava with bananas, blueberries, any sort of preserves, or even chocolate. Let me know of any great filling ideas that you have and I’ll test them out!

 

Ingredients:
-1.5 cups organic all-purpose flour
-3.5 tspns aluminum free baking powder
-1 teaspoon salt
-1 tblspn organic cane sugar
-1.25 cups coconut milk
-1 egg
-3 tblspns butter, melted
-1 cup preserves, fruit, or puree (for guava puree, mix 2 parts fresh guava and 1 part agave nectar in a blender)

 

Directions:
-Pre-heat the oven to 350 degrees
-In a large bowl, mix together the flour, baking powder, salt, and sugar
-Mix in the coconut milk, egg, and melted butter until smooth
-Pour pancake mix into each cupcake hole until about half full
-Pour in a small dollop of preserves or puree
-Cover with pancake mix until each hole is almost full
-Bake in the oven for 12-14 minutes
-Enjoy!

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