Pineapple Pancakes

Looking for something a little different for breakfast?  Do you have summer-fever and/or the Monday blues?  Then this breakfast may be just what you are looking for!

Whole pineapples were on sale for $1.99 on Friday and I just couldn't pass it up!  However, I hate cleaning them up and I ended up leaving it on the counter until it developed a soft spot.  I cut it up this morning and was going to throw some in my yogurt this morning but decided to make pancakes instead!  I am attempting to use up as many pantry items as possible over the next month and a half before I move so getting rid of pancake mix was on my mind.

Therefore, I present to you:

Pineapple Pancakes with Coconut Greek Yogurt

Makes 5 medium-sized pancakes, enough for about 1.5 large servings
Ingredients:
Pancakes:
1/2 cup (~100g) fresh or frozen/thawed pineapple, chopped
1.5 servings pancake mix (I used a combo of Bisquick GF and Bob's Red Mills GF)
1 egg white
1/3 cup milk of choice
1/8 cup rolled oats
Cinnamon (optional)

Topping:
2 oz plain Greek yogurt
1 tsp honey
1 Tbsp unsweetened coconut

Preheat skillet over medium-low.  Meanwhile, mix the pancake ingredients, the batter will be thin and lumpy.  Pour batter into hot skillet in 1/4 cup servings.  Cook on the first side until the edges are dry.  Flip.  Cook for another couple minutes (until golden brown).  Mix all topping ingredients together and top the pancakes with the coconut-yogurt mixture.  Enjoy your trip to the tropics!