Pineapple Coconut Upside-down Pancakes
Indulge in the tropical flavors of Samoa with these delicious Pineapple Coconut Upside-Down Pancakes. Perfect for a leisurely weekend breakfast or brunch, these pancakes are a delightful twist on the classic pineapple upside-down cake.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut milk
- 1/4 cup pineapple juice
- 1/2 cup shredded coconut
- 1 can pineapple rings
- 3 tbsp coconut oil
Instructions
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the coconut milk and pineapple juice to the dry ingredients and mix until smooth.
- Stir in the shredded coconut.
- Heat a non-stick pan over medium heat and add 1 tablespoon of coconut oil.
- Place a pineapple ring in the pan and pour some pancake batter over it.
- Cook until bubbles form on the surface, then flip the pancake and cook until golden brown.
- Repeat with the remaining batter and pineapple rings, adding more coconut oil to the pan as needed.
- Serve the pancakes coconut side up, topped with any remaining pineapple rings and a sprinkle of shredded coconut.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 14g
Supplies
Mixing bowl Non-stick pan Spatula
Tools
Whisk Measuring cups and spoons
Serving suggestions
Serve the Pineapple Coconut Upside-Down Pancakes with a dollop of coconut whipped cream and a side of fresh tropical fruit for a complete Samoan breakfast experience.
Tips & tricks
For an extra indulgent treat, drizzle the pancakes with warm coconut caramel sauce.
Cost
$10