Pineapple Coconut Pancakes
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This Pineapple Coconut Pancake Recipe is light & fluffy, with sweet, tart & tropical flavors, perfect when topped with Pineapple Coconut Cream Cheese Syrup!
When I first met my bestie Amy Black, she was managing the cutest little breakfast & lunch spot in La Jolla called Coffee Cup.
Not only was it fun to bop in to visit her at work, but the food was incredible! Amy has since moved back to Phoenix, but I still frequent Coffee Cup for their delicious food!
I was there a few weeks back and noticed Pineapple Coconut Pancakes on the “special of the day menu”.
I had just finished a long hike and was really excited about my Avocado Scramble with Bacon, so I didn’t order the pancakes, but I’ve been thinking about them ever since!
I finally got around to making them at home this week and O-M-G was it worth the wait!
This pancake recipe is filled with sweet, tart and tropical flavors!
They’re light and fluffy, and don’t forget about the Pineapple Cream Cheese Syrup on top. YUM!
Pineapple Coconut Pancakes Ingredients
- 1 ¼ cups flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup coconut milk
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp unsalted butter (melted)
- 1 cup pineapple (diced)
- ¼ cup shredded coconut
Pineapple Cream Cheese Syrup Ingredients
- 4 oz cream cheese
- ¼ cup coconut milk
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup pineapple (diced)
Pineapple Coconut Pancakes Instructions
Combine the flour, sugar, baking powder and salt in a small mixing bowl.
Combine the egg, milk, vanilla and honey in a large mixing bowl.
Add in the dry ingredients, stir to combine, then add the melted butter.
Combine well, then add the shredded coconut and diced pineapple.
Heat a large skillet to medium and spray lightly with cooking oil.
Pour the pancake batter by ¼ cup into the skillet.
Wait for the pancakes to be covered with small bubbles, then flip!
Prepare the Pineapple Cream Cheese Syrup by placing all of the ingredients in a food processor or blender.
Blend until combined.
Pour the syrup over the pancakes, or serve on the side.
Such a fun summer breakfast recipe that will put a tasty twist on traditional pancakes!
Looking for more great breakfast recipes? Check out my Breakfast & Brunch Pinterest Board!
Pineapple Coconut Pancakes
Ingredients
Pineapple Coconut Pancakes
- 1 ¼ cups flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup coconut milk
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, melted
- 1 cup pineapple, diced
- ¼ cup shredded coconut
Pineapple Cream Cheese Syrup
- 4 oz cream cheese
- ¼ cup coconut milk
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup pineapple, diced
Instructions
- Combine the flour, sugar, baking powder and salt in a small mixing bowl.
- Combine the egg, milk, vanilla and honey in a large mixing bowl.
- Add in the dry ingredients, stir to combine, then add the melted butter.
- Combine well, then add the shredded coconut and diced pineapple.
- Heat a large skillet to medium and spray lightly with cooking oil.
- Pour the pancake batter by ¼ cup into the skillet.
- Wait for the pancakes to be covered with small bubbles, then flip!
- Prepare the Pineapple Cream Cheese Syrup by placing all of the ingredients in a food processor or blender.
- Blend until combined.
- Pour the syrup over the pancakes, or serve on the side.
Nutrition Facts
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