Light and fluffy pancakes that have an extra citrus twist!
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
418 calories; 9.7 g total fat; 14 mg cholesterol; 805 mg sodium. 75.9 g carbohydrates; 8.6 g protein; Full Nutrition