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Pineapple Coconut Pancakes
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast / Brunch
Cuisine:
American
Keyword:
best, coconut, dairy free, delicious, easy, fluffly, pancakes, pineapple
Servings:
8
servings
Calories:
383
kcal
Ingredients
Topping
1
cup
unsweetened coconut flakes
3
tablespoons
granulated sugar
2
cups
cubed pineapple
1
cup
agave nectar
Pancakes
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
Instructions
Topping
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.
Pancakes
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.
Nutrition
Calories:
383
kcal
|
Carbohydrates:
56
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
14
g
|
Sodium:
332
mg
|
Potassium:
212
mg
|
Fiber:
4
g
|
Sugar:
31
g
|
Vitamin A:
179
IU
|
Vitamin C:
23
mg
|
Calcium:
156
mg
|
Iron:
2
mg