A change in season, brings along a change in seasonal fruit, and as we inch into a full blown South African Summer, the range of Summer fruit is excitingly tempting. In trying out various recipe combinations for breakfast or dessert pancakes, I decided to try out adding one of my favourite fruit, next to berries, fresh queen pineapple!
Easily bored with the regular banana pancakes, and using a similar recipe as for the dairy free, gluten free banana pancakes, I opted to use fresh pineapple, diced into visible pieces. I have also tried these with fresh blueberries and other berries, and they work fantastically in the blend of coconut flour, almond milk or coconut milk and egg basic gluten-free pancake batter blend. As with the sweetness of banana, no additional sweetener is required. However, a tablespoon of applesauce, date paste, almond nut butter or raw honey will provide you with sufficient sweetening, if required. I didn’t use any though, as the vanilla extract, coconut milk and sweet pineapple combined with the coconut flour, was sweet enough for my tastes. Queen pineapple works best in these pancakes.
The coconut flour in this recipe is the perfect choice, and a little goes a long way in making the batter durable, due to the high absorbency properties of the coconut flour. Almond, cashew, or hazelnut flour may be used too but the amount would need to be doubled or adjusted.
Serving 2, this batter makes 4 small pancakes, the ingredients may be doubled for a larger batch. They’re easy to prepare, flop proof and nutritionally dense in a breakfast or dessert option. Served with coconut, lime and vanilla extract cream (made before you make the pancakes, and refrigerated), these pancakes are amazingly good!
2 large eggs
¼ -1/3 cup coconut flour (a third cup of coconut flour for a less eggy tasting pancake)
½ – ¾ tsp gluten-free baking powder [¼ tsp bicarbonate of soda + ¼ tsp cream of tartar]
1 tsp vanilla extract
½ cup almond milk or coconut milk (Preservatives free, Sugar free)
A pinch of Himalayan or Sea salt
4 slices pulped or diced/sliced fresh pineapple + grated apple / applesauce (add apple, if preferred) OR 1 small banana (mashed)
Coconut oil to cook the pancakes
Optional: A touch of cinnamon or allspice, or nutmeg powder, if preferred.
Toasted coconut flakes, about 1 tblsp
- Mix the dry ingredients together in a glass bowl until well combined. In a separate bowl, combine the wet ingredients and mix until smooth.
- Combine both the dry and wet ingredients and whisk until they are well combined and to make a thick batter. Allow the batter to sit for about 10 minutes, to allow the coconut flour to absorb the liquid, and for the batter to thicken.
- Thinly slice or dice the fresh pineapple. You may cut the fresh pineapple in a circles or dice them. If you choose to pulp the pineapple and use mashed banana or apple / applesauce, or any other natural sweetener, add them to the batter now and mix them well to incorporate all the fruit too.
- Heat a non-stick frying pan to medium stove-top heat and lightly grease with coconut oil. You may also choose to bake the pancakes in a pre-heated oven of 180° Celsius, on a baking paper lined tray, baked for about 8-10 minutes, until done.
- Pour a quarter cup or a third cup of the batter into the coconut-oiled frying pan (I used a round food mould to get the perfect round shape). Lay the pineapple around the edges of the pancake or throughout the pancake batter.
- If using toasted coconut flakes, top the batter with it now.
- Allow the one side of the pancake to cook, and, after it starts to bubble slightly, about 2 minutes or so, flip the pancake over to cook the other side.
- Continue to cook until the pancake is ready to be removed.
- Serve as preferred – for a delectable refreshing coconut cream topping, a whisking of chilled, thick coconut cream, a touch freshly squeezed lime juice and vanilla extract, is a delicious option