Hawaiian Style Pancakes
Transport your taste buds to a tropical paradise with these irresistible Hawaiian Style Pancakes! Infused with the creamy richness of coconut milk and a splash of tangy pineapple juice, these fluffy pancakes are the ultimate breakfast treat. Each stack is beautifully topped with fresh, juicy pineapple, sweet banana slices, and a sprinkle of shredded coconut, evoking the flavors of the islands. Drizzle with coconut syrup or classic maple syrup for a touch of sweetness, and add whipped cream for an indulgent finish. Whether you’re hosting a weekend brunch or craving a vacation-inspired breakfast, this quick and easy recipe is ready in just 30 minutes and serves up to 4. Perfect for anyone seeking a tropical twist on classic pancakes, this dish is a celebration of sunshine and flavor in every bite!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1.25 cups coconut milk
- 0.25 cups pineapple juice
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cups fresh pineapple, diced
- 1 medium banana, sliced
- 0.25 cups shredded coconut (optional, for topping)
- 1 cup whipped cream (optional, for topping)
- 0.5 cups maple syrup or coconut syrup (for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, combine the coconut milk, pineapple juice, egg, melted butter, and vanilla extract. Whisk until fully mixed.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook on the other side for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm and topped with diced pineapple, sliced banana, shredded coconut, and whipped cream, if desired.
Drizzle with coconut syrup or maple syrup for the finishing touch and enjoy your Hawaiian-style pancakes!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 34.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
