Pancakes “Hummingbird” with bananas and pineapples

Ingredients:

• 1.5 tbsp. dry pancake mix
• 0.5 tsp cinnamon
• 1.5 cups drinking cream
• 1 cup mashed banana (about 2 large bananas) + sliced ​​bananas for serving
• 0.5 cups canned pineapple chunks, patted dry
• 1/4 cup sugar
• 3 tablespoons melted salted butter
• 1 large egg
• 1/4 cup chopped walnuts
• Sliced ​​strawberries, for serving

Preparation:

1. Heat a non-stick frying pan over medium heat.
2. In a large bowl, combine the baking mix and cinnamon. In a separate bowl, whisk together the mashed banana, pineapple, sugar, butter, and egg until smooth. Add the wet mixture to the dry mixture and stir until the dry ingredients are moistened, being careful not to overmix. Stir in the walnuts.
3. Pour 1/4 cup of batter into the pan and cook the pancakes for 2–4 minutes, until holes appear on the surface. Flip and cook for another 2–4 minutes. Cook the remaining pancakes in the same manner. Serve with sliced ​​bananas and strawberries.