How to Prepare Yummy Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF. These pancakes were sweet and soft with the zing of pineapple. We thoroughly enjoyed the entire batch and he keeps requesting more. Enjoy the blend of tropical flavors in these delicious Pineapple Pancakes with Coconut Syrup.

First of all, let me tell you that this is an effort by myself and my team to help provide information to those of you. Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional). You can have Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

1. Prepare of For the Syrup.
2. Prepare 55 g of butter (1/4 cup).
3. You need 100 g of sugar (1/2 cup).
4. Prepare 120 ml of coconut milk (1/2 cup).
5. It's 1 tsp of vanilla /rum extract.
6. It's of For the Pancake Batter.
7. It's 340 g of crushed pineapple (1.5 cups) drained - reserve juice.
8. You need 1 of medium, over ripened banana, well mashed.
9. Prepare 50 g of sugar (1/4 cup).
10. You need 2 tsp of baking powder.
11. Prepare 1 tsp of baking soda.
12. Prepare 60 ml of melted Stork gold foil block margarine (1/4 cup).
13. Prepare 60 ml of light coconut milk.
14. It's 60 ml of pineapple juice.
15. Prepare 170 g of gluten-free flour / plain flour (1.5 cups).

Top pancakes with maple syrup, whipped cream and maraschino cherries. Even though pineapple upside-down pancakes topped with cinnamon whipped cream sound fancy, they're really simple to make thanks to Bisquick pancake mix. Enjoy the blend of tropical flavors in these delicious Pineapple Pancakes with Coconut Syrup. Give your morning the island treatment! _­⬇⬇⬇⬇.

Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF step by step

1. Start by making the syrup - melt the margarine in a pan then add the sugar and coconut milk.
2. Bring to the boil then let simmer for 4 minutes.
3. Stir in the vanilla and take the pan off the heat. Set aside while you make the pancakes.
4. Mix the ingredients of the batter together apart from the flour.
5. Whisk in the flour until you have a nice batter, not too runny. If using plain flour don't overwork it. It's ok if you have a few lumps. Over mixed batter leads to rubbery pancakes!.
6. Oil a frying pan, blot away the excess oil and warm the pan over a high heat then turn down to medium.
7. Using 2 heaping tablespoons of batter per pancake, spoon out 3 pancakes.
8. When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden.
9. Serve with the warm syrup poured over.

You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. Pineapple Pancakes with Homemade Coconut Syrup. With caramelized pineapple rings in the center of each pancake and a drizzle of warm, homemade coconut syrup, your family will be begging you to make these Pineapple Pancakes every weekend! Toasted Coconut Macadamia Pancakes with Coconut Syrup Sweet tropical pancakes topped with a creamy coconut syrup and crunchy macadamia nuts. Recipe for French Toast with Coconut Syrup - WOW…We just had this for breakfast and it was unbelievable!

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