These Coconut Flake Pineapple Pancakes are the perfect twist on a breakfast staple. The pineapple, being sweet and a little tangy, is complemented perfectly by the light, airy pancakes, and the toasted coconut flakes are just the best crunch and tropical flavor. It's a really easy recipe, ideal for a weekend breakfast or a weeknight whim snack. It's my number one recipe for when I am ill, when I need an energy pick-me-up, or just because.
This recipe is just so versatile. Want to make it a bit richer? Add some macadamia nuts. Feeling adventurous? Substitute the pineapple with mango. The world is your limit. It's just such an amazing recipe to play around with – try new things and put your own spin on it. I like to personalize based on what fruit you have. Don't be afraid to try new things!
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Spatula
- Small bowl
Pineapple Pancakes with Coconut Flakes: Frequently Asked Questions
Pineapple Pancakes with Coconut Flakes
Fluffy pancakes infused with juicy pineapple chunks and topped with crunchy toasted coconut flakes – a taste of the tropics in every bite!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In the large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps!
- In a separate small bowl, whisk together the eggs, milk (or milk alternative), melted butter, and vanilla extract. Don't over-whisk this mixture.
- Gently pour the wet ingredients into the dry ingredients. Stir until just combined; don't overmix, or your pancakes will be tough. A few lumps are okay!
- Dice the pineapple into small, bite-sized pieces. Set aside.
- Heat your non-stick frying pan or griddle over medium heat. Lightly grease the pan with butter or oil. Let it heat up completely before making your pancakes
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- While the pancakes are cooking, toast the coconut flakes in a dry frying pan over low heat for 2-3 minutes, or until lightly golden and fragrant. Be mindful not to burn them!
- Serve the pancakes immediately. Top with the toasted coconut flakes, a drizzle of your favorite syrup (maple syrup is yummy!), and extra pineapple chunks if desired. YUM! Enjoy your delicious breakfast!
📝 Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
- If the batter seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.
- Don’t overmix the batter; a few lumps are fine!
🍎 Nutrition
Calories: 250
Protein: 5g
Fat: 10g
Carbohydrates: 35g
Fiber: 2g
Calcium: 40mg
%3Amax_bytes(150000)%3Astrip_icc()%2FALR-283167-alaskan-sourdough-pancakes-VAT-4x3-849f1d6870ab4d7d84497ea0f0fd4dea.jpg&w=3840&q=75)
