Name: Frittelle all'ananas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/3 cups Fresh Pineapple (finely diced (note 1), at room temperature); 1 1/3 cups Coconut Milk ((note 2) at room temperature); 1 tablespoon Melted Coconut Oil ((note 3), cooled); 1 cucchiaino di estratto di vaniglia; 1 3/4 cups All-Purpose Flour ((note 4) + 1/4 cup if batter too thin); 2 tablespoons Coconut Sugar ((note 5) ); 3 cucchiaini di lievito in polvere; 1/4 cucchiaino di sale

Alcuni degli Frittelle all'ananas are a super-simple breakfast recipe to use your pineapple leftovers and they are made with no eggs, no dairy, and are ready in under 20 minutes!

I love easy, fruity pancakes like my Pancake sani ai mirtilli, Frittelle Di Fragole, o Frittelle alla banana, but nothing screams like summer quite as much as pineapple. And incorporating small pineapple bits in pancakes makes them absolutely delicious!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps and my cooking tips!

Ti piace questa ricetta?

Lascia un commento di seguito o vai al nostro pagina Facebook dove rispondo a (quasi) tutti i commenti, il nostro pagina Instagram per ispirazione o il nostro Pinterest per salvare le ricette!

Frittelle all'ananas

Alcuni degli Frittelle all'ananas are a super-simple breakfast recipe to use your pineapple leftovers and they are made with no eggs, no dairy, and are ready in under 20 minutes!

5 da 1 voto

Stampa Review Salva

Pin Salva nell'e-mail

Tempo di preparazione: 10

Tempo di cuocere: 10

Tempo totale: 20

Corso: Colazione

cucina: americano

Dosi: 3 servings (3 pancakes each)

Calorie: 404.7 kcal

Autore: Carine Claudepierre

Ingredienti

US consuetudinario - Metrico

▢ 1 tazza Ananas Fresco - finely diced (note 1), at room temperature
▢ 1 tazza Latte di cocco - (nota 2) a temperatura ambiente
▢ 1 cucchiaio Olio di cocco fuso - (note 3), cooled
▢ 1 cucchiaino da tè Estratto di vaniglia
▢ 1 ¾ tazza Farina XNUMX - (note 4) + 1/4 cup if batter too thin
▢ 2 cucchiai Zucchero Di Cocco - (nota 5)
▢ 3 cucchiaini Lievito in polvere

Opzionale

▢ ¼ cucchiaino da tè Sale

Istruzioni

In a large mixing bowl, stir freshly diced pineapple, coconut milk, melted, cooled coconut oil, and vanilla extract.
Add flour, baking powder, and salt.
Use a rubber spatula to combine and form a smooth pancake batter. If it looks too runny, this happens if the pineapple is releasing too much juice in the batter, stir in the extra 1/4 cup of flour.
Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
Scoop out 1/3 cup of pancake batter, not more, they are difficult to flip and cook through if bigger. Pour in the warm pan, and if it doesn't spread well, use the back of a spoon to press the batter and create a wider round shape.
Cook the pancakes for 2-3 minutes, then flip them and cook them on the other side for 1 minute or until fully cooked in the middle.
Transfer to a cooling rack or plate and repeat these steps until you run out of batter. I made 9 pancakes with this batter.

Note

Nota 1: I haven’t tried canned crushed pineapple for this recipe but I am pretty sure it will work the same. I would reduce crushed pineapple to 1 cup.

Note 2: I am using room-temperature light coconut milk, also known as packaged coconut milk. It has less fat than canned coconut milk which keeps the pancakes light and fluffy. Any milk works in the recipe, but coconut milk provides the best taste. You can also try almond milk, oat milk, or soy milk is a great swap to boost the pancake’s proteins.

Note 3: Make sure the oil doesn’t come in contact with the milk or pineapple that are too cold, or the coconut oil forms lumps. I always use pineapple and coconut milk at room temperature to prevent that. Otherwise, swap for another oil like light olive oil or canola oil.

Nota 4: Start with 1 cup + 3/4 cup of flour then add the extra 1/4 cup if your batter is too thin. This will depend on how much juice your fresh pineapple releases. The riper, the more juice, and the more flour you need. For a gluten-free version, use my guida alla conversione senza glutine.

Note 5: Or any granulated sweetener like brown sugar, sugar, or date sugar.

Archiviazione: Store leftover pancakes in the fridge for up to 3 days in a sealed container. Freeze up to 1 month in Ziploc bags and thaw in the fridge the day before. Rewarm in a warm pan, or microwave for 1 minute.

Servire: Serve the pancakes with coconut yogurt, fresh pineapple chunks, coconut flakes, banana slices, and a drizzle of maple syrup.

Ricetta Pino

Alimentazione

Ingredienti e sostituzioni

In questo paragrafo troverete tutti i miei consigli su come scegliere gli ingredienti giusti. Per la ricetta completa con le dosi, scorrete fino alla scheda della ricetta in fondo all'articolo!Vai alla ricetta completa

You only need a handful of ingredients to make these pancakes. Here’s how to pick them.

Ananas Fresco – This brings a sweet, tropical flavor and natural moisture to the pancakes. Canned crushed pineapple also works, but use a slightly reduced amount.
Latte di cocco – Coconut milk adds richness and moisture, keeping the pancakes light and fluffy. Other plant-based milks like almond, oat, or soy also work.
Olio di cocco fuso – It adds moisture and richness to the batter. Other oils, like light olive oil or canola, are fine too.
Estratto di vaniglia – Vanilla adds a warm, sweet flavor.
Farina XNUMX – This provides the structure for the pancakes. For a gluten-free version, use my guida alla conversione senza glutine.
Zucchero Di Cocco – It sweetens the pancakes. Any granulated sweetener, like brown sugar or regular sugar, works.
Lievito in polvere – This helps the pancakes rise and become fluffy.

I consigli di Carine

Let me share a few tips for perfect pancakes.

Ingredienti a temperatura ambiente – Use room-temperature pineapple and coconut milk to prevent the coconut oil from clumping.
Adjust Flour for Juice – Start with the base amount of flour and add more only if the batter is too runny due to excess pineapple juice.
Warm Griddle – Heat the griddle properly before adding the batter for even cooking.
Miscelazione delicata – Use a rubber spatula to gently combine the ingredients and avoid overmixing.
Use Light Coconut Milk – Light coconut milk adds the best texture.
Pineapple Variations – Fresh pineapple gives the best flavor.
Soluzione di archiviazione – Store the leftover pancakes in an airtight container in the fridge or freezer.
Suggerimenti per servire – Coconut yogurt, fresh pineapple, coconut flakes, banana slices, and maple syrup make great toppings.