Go Back
+ servings
Pineapple Pancakes (Pina Colada Pancakes) | Gluten free

Pineapple Pancakes (Pina Colada Pancakes) | Gluten free

Julia | The Yummy Bowl
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 5 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 11 pancakes
Calories 110 kcal

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.
    Pineapple Pancakes (Pina Colada Pancakes) | Gluten free
  • 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.
    Pineapple Pancakes (Pina Colada Pancakes) | Gluten free
  • 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.

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.

ADD YOUR OWN PRIVATE NOTES

NUTRITION

Calories: 110kcal
Keyword gluten free pancakes, pina colada pancakes, pineapple pancakes
Tried this recipe?Let us know how it was!