Vegan Caramelised Pineapple Coconut Pancakes
These thick fluffy pancakes make a great weekend breakfast. The pineapple slices are cooked until sticky, sweet and caramelised which pairs beautifully with the subtle coconut flavour.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
For the pancakes:
225 g Self raising flour
10 g Light brown sugar
1 tsp Baking powder
a pinch of Salt
15 g Chia seeds
400 ml Coconut milk drink
2 tbsp Coconut oil (for cooking )
For the caramelised pineapple:
50 g Light brown sugar
100 ml Coconut milk drink
½ Pineapple (peeled and sliced)
Recipe:
- Make the pancake batter: To a large mixing bowl, add the flour, sugar, baking powder, salt and chia seeds. Mix to combine, then pour in the coconut milk drink. Whisk to create a smooth batter. Set aside.
- Cook the pineapple: Heat the sugar and coconut milk together in a frying pan until the sugar has melted and the mixture is bubbling. Add the sliced pineapple and cook in the coconut caramel sauce for 4-5 minutes, until the sauce has thickened and the pineapple slices are tender and caramelised. Turn off the heat and set aside.
- Cook the pancakes: Melt a little coconut oil in a large frying pan, and add a large spoonful of the batter for each pancake. Cook over low heat for 2-3 minutes, or until golden and small bubbles start to appear. Flip the pancakes over and cook for another minute, or until pale golden and well-risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.
- Serve: Serve 3 warm pancakes per person with some of the pineapple slices, drizzling over any remaining caramel from the pan.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
