Pineapple Pancakes (Pina Colada Pancakes) | Gluten free

These pancakes are fluffy, sweet, and with a hint of tropical flavors like pineapple and coconut. Drizzled with Coconut Caramel Sauce will become a hit in your family. Kid’s favorite! Gluten free + Dairy Free.

These pancakes will take you places and make you feel like you’re on a tropical island somewhere in the Caribbean Sea. If you’re ofcourse, not living there yet! 

I've used my go-to gluten-free blend from Schar brand (see top tips below) and very happy with the results it gives. You don’t need to add any extra ingredients besides baking soda and baking powder like stated in his recipe (but is not required in all of the recipes with this flour) as it already consists of a thickener. 

Gluten free batters and baking certainly has a different flavor and texture from the regular ones, but with few practice runs you’ll understand how to navigate on this road and make delicious gluten free meals. 

Well, these Pineapple Pancake certainly thick all the boxes for me. They are thick, fluffy, sweet, moist, coconutty with a hint of pineapple. If I’d still be eating dairy I’d top up these with plenty of Condensed Milk and call it a day 🙂 Delicious taste but not good for my digestion anyway.

Thankfully, Coconut Caramel Sauce is a solution, and very good one. Tastes coconut milk, caramel, similar to condensed milk in terms of texture and slightly resembles the flavor too. With this killer combination of pineapple pancakes + coconut caramel sauce everyone will be sure you are a born with a chef talent from God 🙂

Shout out to Rachel from Stay at Home Chef where I found this genius recipe and adapted to a GF version! 

How to make pineapple pancakes

These pancakes require simple ingredients that you may already have in your kitchen. Comes together in minutes and are truly a find for pina colada fans!

In a large mixing bowl combine wet ingredients, mix and add to dry ingredients. 

Pour the batter about heaping ¼ cup scoops on a nonstick pan (spray a tiny amount of oil if needed, I usually don’t add anything at all or add later and making sure to regulate the heat temperature). Don’t worry about the shape and size of the final outcome, the batter will spread and become fluffy as it cooks.

Cook until a bit of bubble form and then gently flip over. Cook for a few seconds more and transfer to a moderately warm oven to serve later or serve immediately with butter, pineapple pieces, and Coconut Caramel Sauce.

Tips & Variations

• For the topping - Coconut Caramel Sauce or Strawberry Rhubarb Jam.
• Gluten-free baking blend: I use Schar Mix C but it may not be available in the US, in this case, use Schar Universal.
• Sugar - If not using any sweet sauce on top then feel free to increase sugar to 5 tablespoons or you could use honey, agave or maple syrup as a sweetener. I haven’t tried coconut sugar as a sub, but I think it should work perfectly here. A quick note, when I’m making these for my toddler, I always add very little sugar if any at all, top up with butter and a little drizzle of honey and he loves these just like that + it is healthier this way!
• Coconut flakes - this step is optional but adds a little extra texture and coconut flavor. Try toasted coconut flakes instead of regular 🙂
• Baking powder and soda - always check the expiration date, as with an old expired baking powder and baking soda you may end up with flat pancakes instead.
• The batter - should be thick enough that it drips rather than slides off the spoon. If your pancakes seem to be flat, add more flour and try again. If still no change, the issue may be in your baking powder, soda.
• Eggs - always room temperature for better blending results.
• Apple pancakes - This recipe can be also made with apple sauce or apple puree instead of pineapple puree. My next experiment will be mango pancakes, what do you think, yay or nay?

Please enjoy this delicious Pineapple Pancakes and please share your photos on Instagram using @theyummy_bowl or leaving a comment below this post,

Pineapple Pancakes (Pina Colada Pancakes) | Gluten free

These pancakes are fluffy, sweet, and with a hint of tropical flavors like pineapple and coconut. Drizzled with Coconut Caramel Sauce will become a hit in your family. Kid’s favorite! Gluten-free + Dairy Free.

5 from 6 votes

Print Pin

Author: Julia | The Yummy Bowl

Course: Breakfast

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 11 pancakes

Calories: 110kcal

INGREDIENTS

• 1 ½ cups pineapple puree (fresh or canned (no juice, no sweetener))
• 3-4 tablespoon white granulated sugar
• 1 ½ cup gluten-free baking blend (sifted (I use Schaer Mix C))
• 2 teaspoon baking powder (sifted)
• 1 teaspoon salt
• 1 teaspoon baking soda (sifted)
• 2 large eggs
• ¼ cup olive or coconut oil
• 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
• ¼ cup milk (lactose-free or almond milk)
• 2 tablespoon or more coconut flakes (optional)
• Coconut Caramel Sauce for topping (*see notes*)

INSTRUCTIONS

• In a large mixing bowl combine wet ingredients, mix and add to dry ingredients.
  
• Pour the batter about heaping ¼ cup scoops on a nonstick skillet or pancake pan (spray a tiny amount of oil if needed, I usually don’t add anything at all or add later and making sure to regulate the heat temperature). Don’t worry about the shape and size of the final outcome, the batter will spread and become more round and fluffy as it cooks.
  
• Cook until a bit of bubbles form and then gently flip over. Cook for a few seconds more and transfer to a moderately warm oven to serve later or serve immediately with butter, pineapple pieces, and Coconut Caramel Sauce.

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NOTES

• For the topping - Coconut Caramel Sauce
• Gluten-free baking blend: use Schaer Mix C
• Sugar - If not using any sweet sauce on top then feel free to increase sugar to 5 tablespoons or you could use honey, agave syrup as a sweetener. I haven’t tried coconut sugar as a sub, but I think it should work perfectly here.
  A quick note, when I’m making these for my toddler, I always add very little sugar if any at all, top up with butter and a little drizzle of honey and he loves these just like that + it is healthier this way!
• Coconut flakes - this step is optional but adds a little extra texture and coconut flavor. Try toasted coconut flakes instead of regular 🙂
  Baking powder and soda - always check the expiration date, as with an old expired baking powder and baking soda you may end up with flat pancakes instead.
• The batter - should be thick enough that it drips rather than slides off the spoon. If your pancakes seem to be flat, add more flour and try again. If still no change, the issue may be in your baking powder, soda.
• Eggs - always room temperature for better blending results.

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Nutrition Facts

Pineapple Pancakes (Pina Colada Pancakes) | Gluten free

Amount Per Serving

Calories 110

* Percent Daily Values are based on a 2000 calorie diet.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)