Pineapple Coconut Pancakes (Nut-Free)
Fluffy pancakes infused with pineapple and coconut flavors, making a delightful nut-free Hawaiian breakfast.
10m prep + 20m cook4 servings
Contains dairyContains eggContains wheatNUTS-free
320 cal|6g protein|45g carbs|13g fat|1g fiber
Ingredients
- 1.5 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 2 tablespoons Sugar
- 1/4 teaspoon Salt
- 1 large Egg
- 1 cup Milk
- 1/4 cup Coconut Milk
- 2 tablespoons Melted Butter
- 1/2 cup Crushed Pineapple
- 2 tablespoons Shredded Coconut
Instructions
- 1In a large bowl, whisk together flour, baking powder, sugar, and salt.
- 2In a separate bowl, whisk together egg, milk, coconut milk, and melted butter.
- 3Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- 4Fold in the crushed pineapple and shredded coconut.
- 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 maple syrup or your favorite toppings.
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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