Dairy-Free Pineapple Coconut Pancakes

Name: Dairy-Free Pineapple Coconut Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cups All-purpose flour; 2 teaspoons Baking powder; 0.5 teaspoon Salt; 2 tablespoons Granulated sugar; 1.25 cups Unsweetened coconut milk; 2 large Eggs; 2 tablespoons Melted coconut oil; 1 teaspoon Vanilla extract; 1 cup Crushed pineapple

Fluffy and delicious dairy-free pancakes with a tropical twist of pineapple and coconut.

30m4 servings

Contains eggContains wheatDAIRY-free

320 cal|6g protein|45g carbs|12g fat|2g fiber

Ingredients

1.5 cups All-purpose flour
2 teaspoons Baking powder
0.5 teaspoon Salt
2 tablespoons Granulated sugar
1.25 cups Unsweetened coconut milk
2 large Eggs
2 tablespoons Melted coconut oil
1 teaspoon Vanilla extract
1 cup Crushed pineapple

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, whisk together flour, baking powder, salt, and sugar.
2In a separate bowl, whisk together coconut milk, eggs, melted coconut oil, and vanilla extract.
3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4Gently fold in the crushed pineapple.
5Heat a lightly oiled griddle or frying pan over medium heat.
6Pour 1/4 cup of batter onto the hot griddle for each pancake.
7Cook for 2-3 minutes per side, or until golden brown and cooked through.
8Serve immediately with your favorite toppings (e.g., coconut flakes, maple syrup).

Substitutions

Milk → Coconut milk

Butter → Coconut oil

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.