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5
from 1 vote
Pineapple Pancakes
Fluffy, melt-in-your-mouth pineapple pancakes drizzled with a deliciously sweet coconut syrup!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
8
Calories:
476
kcal
Author:
Kristin
Ingredients
For the pancakes:
▢
3
cups
white whole wheat flour
▢
4
teaspoons
baking powder
▢
1
teaspoon
salt
▢
¼
cup
granulated sweetener or sugar
▢
2
cups
milk
▢
2
eggs
▢
1
tablespoon
canola oil
▢
3
teaspoons
vanilla extract
▢
6
ounces
pina colada yogurt
(1 container)
▢
20
ounces
crushed pineapple
(1 can)
For the syrup:
▢
13.5
ounces
coconut milk
(1 can)
▢
¾
cup
brown sugar
Instructions
Pancakes:
In a large bowl, combine the flour, baking powder, salt, and sugar.
3 cups white whole wheat flour,
4 teaspoons baking powder,
1 teaspoon salt,
¼ cup granulated sweetener or sugar
In a separate bowl, whisk together the milk, eggs, canola oil, vanilla extract, and yogurt. Add crushed pineapple and mix thoroughly.
2 cups milk,
2 eggs,
1 tablespoon canola oil,
3 teaspoons vanilla extract,
6 ounces pina colada yogurt,
20 ounces crushed pineapple
Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
Syrup:
Combine coconut milk and brown sugar in a small saucepan.
13.5 ounces coconut milk,
¾ cup brown sugar
Bring to a boil, then reduce heat and simmer for about 20 minutes.
Nutrition
Calories:
476
kcal
|
Carbohydrates:
75
g
|
Protein:
11
g
|
Fat:
16
g
|
Saturated Fat:
11
g
|
Cholesterol:
49
mg
|
Sodium:
357
mg
|
Potassium:
600
mg
|
Fiber:
5
g
|
Sugar:
40
g
|
Vitamin A:
215
IU
|
Vitamin C:
7.3
mg
|
Calcium:
255
mg
|
Iron:
3.3
mg