Tropical Pineapple Pancakes with Coconut Drizzle
Fluffy, melt-in-your-mouth pineapple pancakes drizzled with a deliciously sweet coconut syrup!
Servings: 8
Ingredients
For the pancakes:
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 2 cups milk
- 2 eggs
- 1 tablespoon canola oil
- 1 tablespoon vanilla extract
- 6 ounces coconut yogurt
- 20 ounces crushed pineapple (1 can)
For the syrup:
- 13.5 ounces coconut milk (1 can)
- ¾ cup brown sugar
Instructions
Pancakes:
- In a very 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 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, 1 tablespoon vanilla extract, 6 ounces coconut 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 uncovered for about 20 minutes, stirring occasionally.
- Cool slightly before serving.
Notes
Prep Tips:
- Be sure to drain the crushed pineapple lightly if it's very juicy—too much liquid can make the batter runny.
- Avoid overmixing the batter which can make pancakes tough. Stir just until the ingredients are combined, even if it’s still a little lumpy.
- You can make the coconut drizzle while the pancakes are cooking, or even make it the night before, store it in the refrigerator, and heat it up prior to serving..
Variation Suggestions:
- You can swap the coconut yogurt for vanilla or plain Greek yogurt if that's what you have on hand.
- Add shredded coconut or chopped macadamia nuts to the batter.
- Make mini pancakes for a brunch spread, or even use the batter to create pineapple pancake muffins.
- For a dairy-free version, use a plant-based milk and yogurt alternative.
Serving Suggestions:
- Serve warm pancakes stacked high and generously drizzled with coconut syrup.
- Top with additional pineapple chunks, toasted coconut flakes, or fresh banana slices.
- Add a dollop of whipped cream or a scoop of coconut ice cream. Yum!
- Pair with bacon or breakfast sausage for a sweet-and-savory combination.
Storage Info for Leftovers:
- Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Reheat the pancakes in the microwave, toaster, or a warm skillet until heated through.
- Freeze any leftover pancakes in a single layer, then transfer to a freezer bag. Reheat them from frozen in the toaster or oven.
- Store the leftover syrup in a sealed jar in the fridge for up to 5 days. Reheat it gently in the microwave or on the stovetop and stir to recombine, as it will separate during storage.
Nutrition
Calories: 411kcal | Carbohydrates: 76g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 393mg | Potassium: 528mg | Fiber: 5g | Sugar: 41g | Vitamin A: 221IU | Vitamin C: 7mg | Calcium: 265mg | Iron: 2mg
