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Pineapple Coconut Pancakes
Print Recipe
This Pineapple Coconut Pancake Recipe is light & fluffy, with sweet, tart & tropical flavors, perfect when topped with Pineapple Coconut Cream Cheese Syrup!
Course
Breakfast, Brunch
Cuisine
American
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
8
pancakes
Calories
286
Author
Whitney Bond
Ingredients
Pineapple Coconut Pancakes
1 ¼
cups
flour
1
tbsp
granulated sugar
2
tsp
baking powder
½
tsp
salt
1
large egg
1
cup
coconut milk
1
tbsp
honey
1
tsp
vanilla extract
1
tbsp
unsalted butter
melted
1
cup
pineapple
diced
¼
cup
shredded coconut
Pineapple Cream Cheese Syrup
4
oz
cream cheese
¼
cup
coconut milk
½
cup
powdered sugar
1
tsp
vanilla extract
½
cup
pineapple
diced
Instructions
Combine the flour, sugar, baking powder and salt in a small mixing bowl.
Combine the egg, milk, vanilla and honey in a large mixing bowl.
Add in the dry ingredients, stir to combine, then add the melted butter.
Combine well, then add the shredded coconut and diced pineapple.
Heat a large skillet to medium and spray lightly with cooking oil.
Pour the pancake batter by ¼ cup into the skillet.
Wait for the pancakes to be covered with small bubbles, then flip!
Prepare the Pineapple Cream Cheese Syrup by placing all of the ingredients in a food processor or blender.
Blend until combined.
Pour the syrup over the pancakes, or serve on the side.
Nutrition
Calories:
286
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Cholesterol:
39
mg
|
Sodium:
213
mg
|
Potassium:
295
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
275
mg
|
Vitamin C:
15.1
mg
|
Calcium:
84
mg
|
Iron:
2.5
mg