These tropical-feel pancakes are like having a cocktail for breakfast!
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For the Syrup
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55 g butter (1/4 cup)
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100 g sugar (1/2 cup)
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120 ml coconut milk (1/2 cup)
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1 tsp vanilla /rum extract
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For the Pancake Batter
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340 g crushed pineapple (1.5 cups) drained – reserve juice
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1 medium, over ripened banana, well mashed
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50 g sugar (1/4 cup)
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2 tsp baking powder
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1 tsp baking soda
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60 ml melted Stork gold foil block margarine (1/4 cup)
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60 ml light coconut milk
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60 ml pineapple juice
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170 g gluten-free flour / plain flour (1.5 cups)
Steps
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Start by making the syrup – melt the margarine in a pan then add the sugar and coconut milk
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Bring to the boil then let simmer for 4 minutes
![Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 2 photo]()
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Stir in the vanilla and take the pan off the heat. Set aside while you make the pancakes
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Mix the ingredients of the batter together apart from the flour
![Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 4 photo]()
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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!
![Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 5 photo]()
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Oil a frying pan, blot away the excess oil and warm the pan over a high heat then turn down to medium
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Using 2 heaping tablespoons of batter per pancake, spoon out 3 pancakes
![Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 7 photo]()
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When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden
![Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 8 photo]()
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Serve with the warm syrup poured over
![Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 9 photo]()
