A great way to feel tropical on a winter day, these delicious pancakes are an easy and easy-to-love breakfast or brunch!
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| Prep Time | 15 minutes |
| Cook Time | 5-6 minutes each |
| Passive Time | 5 minutes for batter to rest |
| Servings |
large pancakes
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Ingredients
Pancakes
- 1 1/4 cups all purpose flour
- 1/3 cup potato starch This helps maintain the fluffiness.
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup canned coconut milk I used the "lite" version.
- 1/3 cup pineapple juice
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla
Easy Pineapple Topping
- 1 can pineapple tidbits
- 1/2 cup brown sugar
- 1 Tablespoon vegan buttter
- 3/4 cup sweetened shredded coconut I toasted half of it for added flavour and crunch.
Ingredients
Pancakes
Easy Pineapple Topping
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Instructions
Easy Pineapple Topping
- I would make this topping before you make the batter, so that it has time to become a lovely glazed pineapple sauce! Just drain off a can of pineapple tidbits, canned in its own juice. Reserve the juice to use in the pancakes and you can just drink the rest!
- In a small pot, combine the pineapple, brown sugar, and butter. Allow to cook until a syrup has formed and the tidbits are glazed and golden. Set aside to serve warm on the pancakes, as desired.
Pancakes
- In a bowl, stir together the flour, potato starch, baking powder, and salt.
- In a large mixing bowl, combine the coconut milk, pineapple juice, maple syrup and vanilla. Mix to combine.
- Add the dry ingredients to the wet and mix to combine and not too lumpy. It doesn't have to be a smooth batter. Let batter sit for few minutes for fluffiness.
- Heat a non-stick pan and spray a little oil to ensure success! If you are using the rings, make sure you spray them, too. Have the heat at a medium low, as you want to make sure the pancake cooks through without burning on the surface. Adjust as needed.
- Scoop about 1/4 cup of batter into each ring and let cook until the edges start to look dry and bubbles have formed. Carefully check to see that the bottom is a golden brown. These take longer to cook using the rings than ordinary pancakes but they are so fluffy!
- Before you flip the pancakes over, sprinkle some sweetened shredded coconut and/or some coconut that you have roasted in the oven for a few minutes, until lightly browned. I sprinkled about 2 teaspoons per pancake, but adjust for preference.
- Continue cooking the pancake until the bottom is well browned. Repeat until all pancakes are cooked. I recommend respraying the pan and rings to avoid sticking.
- Plate the pancakes, pour the glazed pineapple tidbits over the pancakes and sprinkle with a little more coconut! Enjoy!
Recipe Notes
These are wonderful when fresh but, if there are any leftovers, these thick pancakes toast up so well!
