Tropical Fruit Oat Pancakes

Recipe by Chef Ally Phillips

INGREDIENTS

1 (14.5 oz.) can Dole® Sunshine Tropical Fruit, drained 1/4 cup of the juice and set aside

6 tbsp butter, salted, melted, divided

1 1/2 tsp ground cinnamon, divided

1/4 cup + 2 Tbsp dark brown sugar, divided

2 eggs, beaten

1 cup self-rising flour

1 cup oats, whole

1 1/2 cups plain Greek yogurt, divided

DIRECTIONS

In a medium sauce pan over medium heat, put 2 tbsp of melted butter. Add the tropical fruit, 2 tbsp of brown sugar and 1 tsp of cinnamon. Blend. Let it come to a simmering boil for about 3 minutes, then reduce to simmer.

In a medium size mixing bowl, add the remaining butter, one-fourth cup of fruit liquid (drained) and brown sugar and blend well dissolving the sugar. Add the eggs, cinnamon (1/2 tsp) and blend in well.

Add the flour, oats and one-half cup of yogurt and blend into a thick batter.

Use a non-stick large skillet on the blaze. Turn heat to medium and when hot coat with cooking spray. Dollop a mound of batter, spread out. Don’t crowd the pan.

Cook on each side about 4 minutes or until done. Remove and repeat until all batter is made into pancakes.

Serve each pancake with a dollop of Greek yogurt and warm cinnamon spiced tropical fruit.