Pineapple Coconut Pancakes
Servings: 8 servings
- 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.
Calories: 383kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 14g | Sodium: 332mg | Potassium: 212mg | Fiber: 4g | Sugar: 31g | Vitamin A: 179IU | Vitamin C: 23mg | Calcium: 156mg | Iron: 2mg