Pineapple Pancakes with a Hawaiian Twist

Ingredients 0/13

Step 1

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Then add the coconut milk, eggs, and oil, stirring until everything just comes together. Fold in the pineapple and banana gently—be 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 let it simmer for 3 to 5 minutes until it thickens slightly.

Step 3

Heat up your griddle to about 325°F (165°C). Scoop about 1/4 cup of batter for each pancake onto the hot surface. Cook them until you see bubbles forming on top, which should take around 3 minutes. Flip and cook for another 5 minutes or so until they're cooked through.

Step 4

Serve the pancakes warm, spooning the pineapple topping over them for that perfect tropical flair.