Coconut Pancakes with Pineapple Compote (Gluten-Free)
Light and fluffy gluten-free coconut pancakes topped with a sweet and tangy pineapple compote.
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 1 cup Coconut Milk
- 2 large Eggs
- 2 tbsp Coconut Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Coconut Oil
- 2 cups Pineapple Chunks
- 1/4 cup Maple Syrup
- 1 tbsp Lime Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together gluten-free all-purpose flour, coconut sugar, baking powder, and salt.
- 2In a separate bowl, whisk together coconut milk and eggs.
- 3Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 4Heat coconut oil in a griddle or skillet over medium heat.
- 5Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 6While pancakes are cooking, make the pineapple compote: combine pineapple chunks, maple syrup, and lime juice in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the pineapple is softened and the sauce has thickened.
- 7Serve pancakes topped with pineapple compote.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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