Pineapple Upside Down Pancakes

• 2 cups kashi golean crunch cereal
• 1 cup whole wheat flour
• 12 cup quick-cooking oats
• 1 teaspoon baking soda
• 12 teaspoon nutmeg
• 1 12 cups milk
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 2 eggs (or egg substitute)
• 1 (20 ounce) can crushed pineapple, save the juice (in juice)

1. Combine cereal, flour, oats, baking soda, and nutmeg in large mixing bowl.
2. Add milk, syrup, oil, eggs, and 1/4 cup pineapple juice (from the can of crushed pineapple).
3. Mix everything together thoroughly, cover batter and refrigerate at least 1 hour (or overnight).
4. Put pineapple in separate container and refrigerate.
5. Spray griddle or frying pan with nonstick spray and heat over low-medium heat.
6. Pour about 1/4 cup batter onto pan, top with heaping tablespoon of crushed pineapple.
7. Cook about 1-2 minutes (until top is bubbly and edges start to harden) then flip and cook an additional 1-2 minutes on other side.
8. Serve pineapple side up.
9. Can be topped with vanilla yogurt, fruit, or maple syrup (if desired).

kashi golean crunch cereal, whole wheat flour, oats, baking soda, nutmeg, milk, maple syrup, olive oil, eggs, pineapple

Taken from www.food.com/recipe/pineapple-upside-down-pancakes-379202 (may not work)