Tropical Pineapple Pancakes from Hawaii

Ingredients

• 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
• Pineapple Topping:
• ½ cup brown sugar
• ¼ cup butter
• 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved

Step 1

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Then add the coconut milk, eggs, and oil, stirring everything just until it’s combined. Gently fold in the pineapple and banana, being careful not to overmix.

Step 2

Melt the brown sugar and butter in a small saucepan over medium heat. Once melted, toss in the pineapple tidbits along with a tablespoon of the reserved pineapple juice. Let it come to a boil, then reduce the heat and simmer for about 3 to 5 minutes until it thickens up a bit.

Step 3

Heat your griddle to around 325°F. Scoop about 1/4 cup of batter for each pancake onto the hot surface. Cook them until you see bubbles forming on top, which usually takes about 3 minutes. Flip the pancakes and cook for another 5 minutes or so until they’re cooked through.

Step 4

Serve the pancakes warm, spooning the pineapple topping over the stack for a sweet and tropical finish. Enjoy!