This mental breakfast creation turned out fantastic! They are lumpy pancakes, but delicious. I have totally changed this recipe around, it was fantastic cooked exactly this way!
Note: Some brands of rice and nut milks do contain soy lecithin. If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.
Original recipe yield: 4 servings
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 egg
- 2 tablespoons orange juice
- 2 t honey
- 3/4 cup milk alternative (I used almond milk, low in sugar, but slightly sweetened)
- 1 teaspoon vinegar
- 1 tablespoon extra light olive oil, or macadamia nut oil
- 1/2 teaspoon vanilla (I love Trader Joe’s Tahitian Vanilla)
- 1 cup crushed pineapple without juice
- 2 T unsweetened coconut (maybe more)
- 1/4 cup chopped macadamia nuts
Preheat a lightly oiled griddle over medium heat.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In a small bowl, beat together egg, honey, orange juice, buttermilk, vanilla and oil. Whisk into the flour mixture. Stir in pineapple, coconut, and nuts.
Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.