Tuesday calls for pancakes.
Pancakes because going back to work after a 3-day weekend can be hard, can’t it? And these ones make the most irresistible vegetarian breakfast – everyone will love them!
How was your long weekend? Chicago was just lovely – so much eating (especially lots of deep dish pizza!) and gorgeous weather!
Not to mention that Memorial Day weekend symbolizes the beginning of summer. I cannot wait for bright sunny days, intense thunderstorms, and all the outdoor activities possible.
While I wait for those super hot days though, pancakes.
I love pancakes. LOVE them.
Do you want to know a little secret? When I was younger (ahem, and until I was about…too old…) called then pan-a-cakes. Yep, that’s right. Panacakes. And every now and again I may or may not slip up. ?
Pancakes or panacakes – Pineapple Coconut Pancakes are the new breakfast of summer!
Cooked with a juicy slice of fresh pineapple, the pancakes are sweet – but not too much – with a bit of fruit in each bite of the light, fluffy pancakes. The pineapple slice caramelizes a bit as it cooks, creating more of a rich, sweet flavor.
And the coconut, can we just talk about the tropical feeling of this all?
Even if we can’t go lay on a beach all summer, we can eat some tropical Pineapple Coconut Pancakes on our sunny patio and pretend we’re next to the ocean without a care in the world. Sounds good, yes?
To up the coconut flavor in the pancakes, I use coconut extract (go ahead and make this cake while you have the coconut extract, too).
I’ve made these cakes by adding pineapple juice, coconut flakes, leaving as is… and the coconut extract was the winner BY FAR. The coconut extract ups the creamy, warm flavor and immediately transports you to tropical heaven.
Best way to serve them: coconut whipped cream. For real. Syrup is great on them and all, but the coconut whip has me all every heart-eyed emoji out there.
So creamy… so subtly sweet …the perfect match for Pineapple Coconut Pancakes.
Pineapple Coconut Pancakes
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 teaspoons sugar
- 1 egg
- 1 cup milk
- 1/2 Tablespoon butter, melted
- 1 teaspoon coconut extract
- 2-4 Tablespoons Butter for griddle
- 1 pineapple, cored and sliced into thin rings
- 1 can coconut milk, refrigerated
- 2 teaspoons white sugar
- Sift together flour, salt, baking powder, and sugar.
- Whisk together egg and milk. Slowly whisk in cooled melted butter and coconut extract.
- Mix wet ingredients into dry until just combined (lumps are ok!).
- Heat a flat griddle over medium heat; melt 1/2 – 1 Tablespoons butter. Once melted and griddle is hot, pour 1/3 cup of the batter onto hot griddle; place a pineapple slice in the middle of each pancake. Once bubbles surface and pop, flip pancake carefully. Cook for an additional 2-3 minutes until golden brown. Continue until all batter is gone.
- If using coconut whipped cream, remove can of coconut from fridge, turn upside down and open. Drain out liquid (reserve if desired). Remove solid cream into a cold mixing bowl, add sugar and whip on high for 4-5 minutes until light and fluffy.
- Serve pancakes immediately with coconut whip, syrup, pineapple, and shredded coconut as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
For more coconut whipped cream ideas, check out these Individual Fruit Pizzas!