Tropical Pancakes
Transform your breakfast routine into a mini paradise with these fluffy, flavor-packed Tropical Pancakes! Made with creamy coconut milk, sweet crushed pineapple, and ripe banana, these pancakes are bursting with tropical goodness in every bite. A hint of vanilla and the optional addition of shredded coconut elevate their taste, while the tender, golden-brown texture makes them utterly irresistible. Perfect for a leisurely brunch or a family breakfast, these easy-to-make pancakes come together in under 40 minutes. Garnish with fresh tropical fruits like mango, kiwi, or papaya, and drizzle with maple syrup or a tropical fruit syrup for a vibrant, island-inspired meal that will transport your taste buds straight to the beach. Whether you’re craving something unique or simply love tropical flavors, this recipe is a must-try! Keywords: tropical pancakes, coconut milk pancakes, pineapple and banana pancakes, tropical brunch recipes, easy tropical breakfast.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Sugar
- 1.25 cups Coconut milk
- 1 large Egg
- 2 tablespoons Melted coconut oil (or butter)
- 1 teaspoon Vanilla extract
- 0.5 cups Crushed pineapple (drained)
- 1 medium Ripe banana (mashed)
- 0.25 cups Shredded coconut (optional)
- 2 tablespoons Butter or oil (for cooking)
- Maple syrup or tropical fruit syrup (for serving)
- Fresh tropical fruits (such as mango, kiwi, or papaya, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk together the coconut milk, egg, melted coconut oil (or butter), and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are fine.
Gently fold in the crushed pineapple, mashed banana, and shredded coconut (if using). Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 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 for another 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve the pancakes warm, topped with maple syrup (or tropical fruit syrup) and fresh tropical fruits for garnish.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 25.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 344 mg | 7% | |
*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.
