Sauce:
1/4 cup Sugar
1 tbsp. Cornstarch
1 1/4 cup Premium Orange Juice
2 tsp. Butter
1 8-oz. Can pineapple tidbits, drained
1 medium banana, sliced

Garnish:
Coconut Flakes
Pecan Pieces

Directions:

For pancakes, in a medium bowl, stir together biscuit mix, orange juice, and eggs. For each pancake, pour about 3 tablespoons for batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until golden. Keep warm while remaining pancakes cook and while sauce is made.

Sauce: In a small saucepan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter and pineapple. If desired, you may thin the sauce with one tablespoon of real maple syrup.

When sauce is warm, stir in banana and pour over pancakes. Garnish with coconut flakes, and pecans pieces. Add a fresh strawberry and orange slices to each plate for a colorful presentation.

Serves 4.