These wholesome tropical pancakes are just lightly sweet, and are the perfect base for more indulgent toppings.
Author: Alisa Fleming
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
Ingredients
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
1 egg (see post above for vegan option)
¾ cup plain dairy-free milk beverage
1 tablespoon extra-light olive oil or macadamia nut oil, plus additional as needed
2 teaspoons honey or agave nectar
1 teaspoon white vinegar
½ teaspoon vanilla extract
1 cup crushed pineapple + 2 tablespoons of the juice (drain the rest)
¼ cup chopped macadamia nuts (omit for nut-free)
2 to 4 tablespoon sweetened or unsweetened coconut
Dairy-free coconut whip, for topping (optional)
Maple syrup or more honey, for topping
Instructions
Preheat a lightly oiled griddle over medium heat.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In a medium bowl, lightly beat the egg. Whisk in the milk beverage, 1 tablespoon oil, honey, vinegar, and vanilla.
Whisk the wet mixture into the flour mixture. Stir in the pineapple, 2 tablespoons pineapple juice, nuts, and coconut.
Pour batter, about ¼ cup at a time, onto the prepared griddle. Cook until bubbles burst and stay open on top, about 2 to 3 minutes. Flip and cook for 1 minute more, or until lightly browned. Repeat with remaining batter, adding more oil to the griddle as needed.
Serve topped with maple syrup, honey, and/or coconut whip!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/hawaiian-pancakes-dairy-free