Pineapple Coconut Pancakes

Ingredients

• 80 g (1 cup)unsweetened coconut flakes
• 38 g (3 tablespoons)granulated sugar
• 330 g (2 cups)pineapple, cubed
• 240 ml (1 cup)agave nectar
• 190 g (1 1/2 cups)plain flour
• 12 g (1 tablespoon)sugar
• 12 g (1 tablespoon)baking powder
• 2.5 g (1/2 teaspoon)salt
• 320 ml (1 1/3 cups)non-dairy milk
• 45 ml (3 tablespoons)melted coconut oil
• 40 g (1/2 cup)unsweetened coconut flakes

Instructions

1. 1

   Toast the coconut

   Warm the coconut flakes in a non-stick pan over medium heat for a few minutes, stirring often until they begin to turn golden. Take the pan off the heat and set the flakes aside.

2. 2

   Cook the pineapple

   Add the sugar and pineapple to the same pan and return it to the hob over medium heat. Cook until the sugar melts, the pineapple's liquid has mostly evaporated and the mixture is bubbling.

3. 3

   Finish the topping

   Stir in the agave nectar and let the mixture come back to a boil. Remove it from the heat and set aside.

4. 4

   Mix the batter

   Put all the pancake ingredients in a large bowl and whisk gently until there are no large lumps.

5. 5

   Cook the pancakes

   Heat coconut oil in a frying pan over medium heat. Use a 60 ml (1/4 cup) scoop to portion the batter into the pan; the recipe makes about 8 good-sized pancakes.

6. 6

   Flip and finish

   When the edges have formed a skin and bubbles appear on top, flip each pancake. Cook until the underside is golden brown, then remove from the heat and serve.

What are pineapple coconut pancakes?

They are American-style griddle pancakes made with a flour-based batter, served here with pineapple cooked in sugar and agave. Pancakes in this style are cooked individually in a frying pan until fluffy inside and browned outside.

The combination works by balancing a mild coconut batter with juicy, sweet pineapple and toasted coconut for a little crunch. The fruit topping is cooked separately, so it can be spooned over the pancakes when they are ready.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 5g protein, 56g carbs, 17g fat.

The flour, sugar, pineapple and agave provide much of the carbohydrate, while coconut flakes and coconut oil contribute most of the fat. Protein is more modest and comes mainly from the flour and non-dairy milk; pair a serving with yoghurt or another protein-rich side for a more balanced plate.

Build the pineapple topping

Toast the coconut: Stir the flakes as they heat, since they can colour quickly and burn if left still. Take them off the heat as soon as they begin to turn golden.

Reduce the fruit: Cooking the pineapple with sugar lets its liquid evaporate before the agave goes in. Look for bubbling and very little loose liquid in the pan.

Mix gently for a tender batter

Whisk the dry and wet ingredients together just until the large lumps are gone. A few small lumps are preferable to prolonged mixing, which can make pancakes less tender.

The coconut oil should be melted before mixing so it distributes through the batter. Use a light hand with the whisk rather than beating it.

Watch for the flip cues

Wait until the edges look set and bubbles have appeared on the top before turning each pancake. Those signs indicate that the first side has had time to cook and the pancake is stable enough to flip.

After flipping, use the colour of the underside as your cue: it should be golden brown before you remove the pancake from the pan.

Keep the pan at medium heat

Medium heat gives the centres time to cook while the surfaces brown. If the pan is too hot, the outside may colour before the batter has cooked through.

Cook in batches if needed, adding coconut oil to the pan as required. Keep finished pancakes aside while the remaining batter cooks.

Serve with a little contrast

Spoon the pineapple and agave topping over the pancakes and scatter on the reserved toasted coconut. The fruit's soft, syrupy texture contrasts with the crisp coconut flakes.

For a fuller breakfast, serve alongside plain yoghurt or a savoury side. Keep extra topping separate at the table so each person can choose how much to add.

Recipe notes & tips

• Stir the coconut flakes continuously as they toast so they brown evenly.
• Let the pineapple mixture bubble until little loose liquid remains before adding the agave.
• Whisk the batter only until the large lumps disappear.
• Use medium heat and adjust it if the pancakes brown too quickly.
• Wait for bubbles on top and set edges before flipping.
• Use the 60 ml scoop for evenly sized pancakes.

Variations

• Add lime: Stir a little lime zest into the pineapple topping for a sharper flavour.
• Use fresh pineapple: Cut it into small cubes so it cooks down evenly.
• Change the milk: Use your preferred unsweetened non-dairy milk in the batter.
• Add warm spice: Mix a pinch of cinnamon into the dry ingredients.
• Serve with yoghurt: Add a spoonful alongside the pancakes for a creamy contrast.

Common mistakes to avoid

• Leaving coconut unattended: Stir it often and remove it from the pan as soon as it begins to turn golden.
• Skipping the pineapple reduction: Cook until most of the liquid has evaporated before adding the agave.
• Overmixing the batter: Whisk gently and stop once the large lumps are gone.
• Flipping too early: Wait for set edges and bubbles on top before turning.
• Using excessive heat: Keep the pan at medium so the pancakes have time to cook through.
• Crowding the pan: Cook in batches so each pancake is easy to flip.

How to store

Store leftover pancakes and topping separately in airtight containers in the fridge for up to 2 days. Reheat the pancakes in a frying pan over low heat or in the microwave, and warm the topping gently before serving.

Frequently asked questions