Don't worry, ads are not going to appear on your printed document!
Scan this to go to the recipe!
Pineapple Pancakes
www.theconsciousplantkitchen.comThese Pineapple Pancakes 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!
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pineapple-pancakes/ or scan the QR code here ➡️
Servings: 3 servings (3 pancakes each)
Calories: 404.7kcal
Ingredients
- 1 ⅓ cups Fresh Pineapple finely diced (note 1), at room temperature
- 1 ⅓ cups Coconut Milk (note 2) at room temperature
- 1 tablespoon Melted Coconut Oil (note 3), cooled
- 1 teaspoon Vanilla Extract
- 1 ¾ cups All-Purpose Flour (note 4) + 1/4 cup if batter too thin
- 2 tablespoons Coconut Sugar (note 5)
- 3 teaspoons Baking Powder
Optional
- ¼ teaspoon Salt
Instructions
- 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.
Notes
Note 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.
Note 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.
Note 5: Or any granulated sweetener like brown sugar, sugar, or date sugar.
Storage: 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.
Serving: Serve the pancakes with coconut yogurt, fresh pineapple chunks, coconut flakes, banana slices, and a drizzle of maple syrup.
Nutrition
Serving: 3pancakes (recipe makes 9) | Calories: 404.7kcal | Carbohydrates: 77.3g | Protein: 7.9g | Fat: 7.4g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 636.4mg | Potassium: 160.9mg | Fiber: 3.4g | Sugar: 16.1g | Vitamin A: 42.5IU | Vitamin B12: 1.3µg | Vitamin C: 35.1mg | Vitamin D: 52.4µg | Calcium: 299.5mg | Iron: 4mg | Magnesium: 43.5mg | Phosphorus: 172.3mg | Zinc: 0.9mg