Pineapple Coconut Pancakes
Indulge in a tropical breakfast escape with these fluffy and flavorful Pineapple Coconut Pancakes. Packed with the sweet tang of crushed pineapple and the nutty richness of shredded coconut, these pancakes are a delightful fusion of island-inspired ingredients. Made with creamy coconut milk and a touch of vanilla, each bite offers a tender texture and a hint of exotic fragrance. Quick and easy to prepare, this recipe is perfect for brightening your morning routine or impressing a brunch crowd. Serve these golden pancakes warm and crowned with maple syrup, toasted coconut flakes, and fresh pineapple for a truly tropical treat that’s as stunning as it is delicious. Tags: tropical pancakes, pineapple pancakes, coconut pancakes, breakfast recipes, brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 large Egg
- 1.25 cups Coconut milk
- 2 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.75 cup Crushed pineapple, drained
- 0.5 cup Unsweetened shredded coconut
- 2 teaspoons Cooking oil or butter (for greasing the pan)
- Maple syrup (optional, for topping)
- Toasted coconut flakes (optional, for garnish)
- Fresh pineapple (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a medium mixing bowl, whisk the egg, coconut milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix; it's okay if the batter is slightly lumpy.
Gently fold in the crushed pineapple and shredded coconut into the batter until evenly distributed.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancake using a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve the pancakes warm, topped with maple syrup, toasted coconut flakes, and fresh pineapple if desired.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 96.8 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1199 mg | 26% | |
*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.
