This breakfast creation turned out fantastic! These Tropical Pancakes are lumpy pancakes, but delicious. They’re full of goodies, making each bite a little surprise of flavor. All together the flavors of pineapple, orange, coconut, and macadamia nuts will transport you to the tropics! Also, they’re made with whole wheat so they’re perfect for a wholesome weekend breakfast.
Special Diet Notes: Tropical Pancakes
By ingredients, this recipe is dairy-free / non-dairy, soy-free, peanut-free, and vegetarian.
Note for soy-free: 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.
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 egg
- 2 tablespoons orange juice
- 2 teaspoon honey
- ¾ cup dairy-free milk alternative (I used original almond milk)
- 1 teaspoon vinegar
- 1 tablespoon extra light olive oil, or macadamia nut oil
- ½ teaspoon vanilla (I love Trader Joe’s Tahitian Vanilla)
- 1 cup crushed pineapple without juice
- 2 tablespoon unsweetened coconut (maybe more)
- ¼ 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 ¼ cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.