Vegan pineapple upside down pancakes, these are good!

Pineapple upside down pancakes

This is a recipe for pineapple upside down pancakes. These are very easy and delicious. I have been making them for my daughter since she was very young. My favorite is pineapple but you can make them with apples or peaches as well. They are not good for you but, I guess that's not really the point with these. The recipe is as follows.

The pancakes...

1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
dash of salt
1 cup water, almond milk, or so delicious co-co nut milk beverage
1 TBSP canola oil

* The  pancake batter portion of this recipe is from How it all Vegan, written by Sarah Kramer and Tanya Barnard.*

The topping...

Brown sugar
Margarine
fruit

*Preheat oven to 350 degrees*

1. Make the pancake batter by stirring together all the dry ingredients, then make a well, add the liquids and stir but not too much.
2. Coat 4  ramekins with margarine and leave a few pieces in the bottom.
3. Cover the bottom with brown sugar about a TBSP.
4. Put a few pieces of the fruit of your choice in the bottom on the brown sugar.
5. Divide pancake batter between the 4 ramekins covering the fruit and sugar.
6. Set ramekins on a tray and bake in 350 degree oven for about 25 to 30 minutes.
7. Turn them out on to a plate with the pineapple side up. While still hot. You can do this by setting a plate on the top and the bottom and flipping the whole contraption over one at a time. I just use a towel to hold it and turn it over but a plate might be easier.

*You may have to go around the side with a knife a little when turning them out.