Dairy-Free Hawaiian Pancakes
Prep time
Cook time
Total time
These wholesome tropical pancakes are just lightly sweet, and are the perfect base for more indulgent toppings.
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
  • 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
  1. Preheat a lightly oiled griddle over medium heat.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
  3. In a medium bowl, lightly beat the egg. Whisk in the milk beverage, 1 tablespoon oil, honey, vinegar, and vanilla.
  4. Whisk the wet mixture into the flour mixture. Stir in the pineapple, 2 tablespoons pineapple juice, nuts, and coconut.
  5. 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.
  6. 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