Ingredients
12
12 servings
- •1 ½ cups all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •1 ½ cups coconut milk
- •2 eggs
- •1 tablespoon vegetable oil
- •½ cup crushed pineapple
- •1 medium banana, chopped
- •½ cup brown sugar
- •¼ cup butter
- •1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 218
- Carbohydrate: 26g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 11g
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