Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

These tropical-feel pancakes are like having a cocktail for breakfast!


12 servings

  1. For the Syrup

  2. 55 g butter (1/4 cup)

  3. 100 g sugar (1/2 cup)

  4. 120 ml coconut milk (1/2 cup)

  5. 1 tsp vanilla /rum extract

  6. For the Pancake Batter

  7. 340 g crushed pineapple (1.5 cups) drained – reserve juice

  8. 1 medium, over ripened banana, well mashed

  9. 50 g sugar (1/4 cup)

  10. 2 tsp baking powder

  11. 1 tsp baking soda

  12. 60 ml melted Stork gold foil block margarine (1/4 cup)

  13. 60 ml light coconut milk

  14. 60 ml pineapple juice

  15. 170 g gluten-free flour / plain flour (1.5 cups)


  1. Start by making the syrup – melt the margarine in a pan then add the sugar and coconut milk

  2. Bring to the boil then let simmer for 4 minutes

  3. Stir in the vanilla and take the pan off the heat. Set aside while you make the pancakes

  4. Mix the ingredients of the batter together apart from the flour

  5. Whisk in the flour until you have a nice batter, not too runny. If using plain flour don’t overwork it. It’s ok if you have a few lumps. Over mixed batter leads to rubbery pancakes!

  6. Oil a frying pan, blot away the excess oil and warm the pan over a high heat then turn down to medium

  7. Using 2 heaping tablespoons of batter per pancake, spoon out 3 pancakes

  8. When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden

  9. Serve with the warm syrup poured over

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