Every year, I say I’m going to be better. And yet, every year, I start complaining about the hot weather a few weeks into summertime. I remind myself that, not too long ago, I was practically begging for warmer weather on those cold, winter nights. Sadly, all it takes is a few hot, humid days in a row to change my mind about which season is my favorite. On those days, I really need something tropical to drag me out of my funk – and these light and fluffy coconut pineapple pancakes do just the trick.
After one bite, I’m transformed to an island with beautiful, white-sand beaches. I can practically feel my feet in the sand and those cool, ocean breezes. I don’t know which I love more – the fresh-tasting pineapple or the cooling coconut milk – but that combination definitely makes these pancakes a winner. In fact, I think I’ll be whipping these up for brunch all summer long!
In addition to our tried-and-true recipe, we have a little secret to share with you. It’s really easy, and it makes the most incredible pancakes – both for this recipe and any other pancake recipe, too. Read on to learn how to make the fluffiest coconut pineapple pancakes.
The Secret to Fluffy Pancakes
Believe it or not, there is a secret to making a fluffy pancake: it’s all about the bubbles. You see, baking powder is actually a leavener that makes baked products rise as they’re exposed to heat. It creates bubbles inside the batter, which are trapped by the gluten molecules found in flour. The more bubbles you have, the fluffier your pancakes will be!
So, how to you maximize your bubble content? By two very important steps. First, you want to make sure to fold in the coconut oil, pineapple, and shredded coconut very gently. You don’t want to crush the bubbles in the batter! Using a soft, rubber spatula helps you mix with a light hand. If you’re not sure what folding means, check out our video for a tutorial!
The second important step is all about timing. The baking powder is a great leavener, but it doesn’t last for very long. It’s not like yeast that will live on in your bread for hours! So, make sure you mix everything up when you’re ready to start cooking the coconut pineapple pancakes. You don’t want to let the batter sit for very long.
And that’s it! Those two, simple steps will help these tropical coconut pineapple pancakes puff up as they cook. Let us know how it worked in the comments – we always like to know about your experiences with our recipes.
Check out this video to see how to make the recipe:
Yield: 8 Pancakes | Serving Size: 1 Pancake | Calories: 198 | Total Fat: 11 g | Saturated Fat: 9 g | Trans Fat: 0 g | Carbohydrates: 24 g | Fiber: 3 g | Sugar: 8 g | Protein: 4 g | Cholesterol: 23 mg | Sodium: 224 mg | Smartpoints (Freestyle): 7 |
- 1 1/4 cups whole wheat flour
- 1 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 large egg
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoons coconut oil, melted
- 1 cup crushed pineapple
- 1/4 cup shredded unsweetened coconut
- 1 cup fresh blueberries
- 1 tablespoon honey
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the egg, milk, and vanilla. Stir just until combined. Gently fold in the coconut oil, pineapple, and shredded coconut.
- Heat a skillet on medium heat and spray with non-stick spray. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet with the remaining coconut oil in-between cooking the pancakes as needed.
- Combine the blueberries and honey in a blender and puree until smooth. Pour over cooked pancakes, enjoy!
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