- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups coconut milk
- 2 eggs
- 1 tablespoon vegetable oil
- 1/2 cup crushed pineapple
- 1 medium banana, chopped
- Pineapple Topping:
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
- Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
- Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
- Serve pancakes with the pineapple topping.
07/31/2019
recipepes.com
hawaiian pineapple pancakes, recipe
PT15M
PT1H
5
455 calories
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