This breakfast creation turned out fantastic! These Hawaiian 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, coconut, and macadamia nuts will transport you to the tropics! Also, they’re made with whole wheat flour so they’re perfect for a wholesome weekend breakfast.
I first whipped these Hawaiian pancakes up way back in 2006. Sarah recently decided to make them for her family, and she took some lovely pictures, too! I’ve incorporated some of Sarah’s suggestions into the original recipe, and she shared some feedback:
One member of my family loves any tropical recipe, so when I saw this dairy-free Hawaiian Pancakes recipe in the archives I had to give it a try. These pancakes are really fun for a fancier breakfast recipe. Everyone enjoyed them!
The pancakes themselves are not sweet and have a strong wheat flour flavor. When I make them again, I will use sweetened shredded coconut instead of unsweetened to add a bit more sweetness to the pancakes themselves.
We topped our Hawaiian Pancakes with additional pineapple, nuts, and coconut whipped cream for sweetness–and to continue with the tropical theme. I think they would also be good with more honey or agave on top instead of maple syrup.
Look for chopped macadamia nuts in the baking section of your local grocery store. They are more affordable and ready to use in these pancakes!
Special Diet Notes: Hawaiian Pancakes
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.
- 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
- 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!
Key Pantry Supplies: Hawaiian Pancakes