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Pineapple Coconut Pancakes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast / Brunch
Cuisine: American
Keyword: best, coconut, dairy free, delicious, easy, fluffly, pancakes, pineapple
Servings: 8 servings
Calories: 383kcal



  • 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