Description
Pancake meets pineapple. Battered, baked pineapple rings in a coconut pancake mixture.
Ingredients
- 1 whole Pineapple, Peeled, Core Removed And Sliced Into Rings
- ½ cups All-purpose Flour
- ¼ cups Whole Wheat Pastry Flour
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 pinch Salt
- 1 whole Egg
- ½ teaspoons Vanilla Extract
- 1 Tablespoon Coconut Oil, Melted
- 1 cup Coconut Milk (from A Carton, Not Can)
Preparation
Heat a pancake griddle or skillet on medium high heat.
Combine all ingredients (except pineapple) in a medium bowl and whisk together. Add milk as needed to get a good “drippy” consistency. You want it to be able to stick to the pineapple but still allow the excess to drip off.
Once griddle is heated, grease it with butter or non-stick spray and dip one slice of pineapple into the batter and then place it on the griddle. Cook for 2-3 minutes and then flip it over. When done, remove the slice of pineapple from the griddle and place it on a plate. Repeat for remaining slices.
Serve immediately, top with maple syrup.
Recipe inspired by heatovento350 who also adapted it from The Official Vermont Maple Cookbook, 2nd edition.
