Tropical Pancakes (Soy-Free)


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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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