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I eat healthy during the week, but on the weekends, I allow myself a splurge day. My indulgence usually involves pancakes for breakfast topped with delicious fruit and a side of bacon.
The warm weather has me feeling tropical, so my fruit of choice this month has been pineapple! And what else goes great with tangy and sweet pinapples? Coconut of course!
That is why I decided to combine these ingredients for a decadent Pineapple Coconut Pancake recipe.
And WOW! After the first bite I was hooked and if you make this for your next brunch, you will be too! (Fair warning)
The pancakes are fluffly and the topping rich, warm, sweet and crunchy (thanks coconut!). And what’s best? You can make the topping in advance so the flavor of the pineapple really gets into the syrup.
Oh, and I can’t forget to mention that this recipe is also dairy-free which means even dairy intolerant kiddos like mine can eat it with no problem!
So enjoy these delicious Pineapple Coconut Pancakes! And if you love it as much as I do, please Pin it and share it with your friends and family.
For additional recipes, click here.
And if you are wondering where the posts from our trip to Hawaii are, I am working on them. It just makes me a little sad to write about a place after I come home. I always suffer from post vacation blues… leave me a comment if you do too so I know I am not alone.
Pineapple Coconut Pancakes
- 1 cup unsweetened coconut flakes
- 3 tablespoons granulated sugar
- 2 cups cubed pineapple
- 1 cup agave nectar
- 1 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup non-dairy milk
- 3 tablespoons melted coconut oil
- 1/2 cup unsweetened coconut flakes
- Over medium heat, in a nonstick pan, roast the coconut flakes for a few minutes until it starts to golden. Keep stirring it so it doesn’t burn.
- Remove the coconut flakes from heat and set aside.
- Add the sugar and pineapple to the same pan and return it to the stovetop in medium heat.
- Let the sugar melt and water evaporate from pineapple until it bubbles and there is little liquid in the pan.
- Add the agave nectar and let it return to a boil. Remove it from heat and set aside.
- Combine all ingredients in a large bowl. Whisk it gently so there are no big lumps.
- Add coconut oil to a frying pan and cook pancakes in medium heat. I use a 1/4 cup scoop and yields about 8 good sized pancakes.
- Once a skin forms on the edges of the pancakes and bubbles appear on the top, flip it and cook it until the bottom turns golden brown.
- Remove from heat and serve.