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How to Make Coconut Pineapple Pancakes

These pancakes bring a bit of fun to your breakfast table with fresh and delicious tropical flavors.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, Kid-Friendly, Plant-Based, Quick and Easy, Vegetarian
Servings: 8 people
Calories: 198kcal
Author: Chef Nichole


  • 1 1/4 cups whole-wheat flour
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg large
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil melted
  • 1 cup pineapple crushed
  • 1/4 cup unsweetened coconut shredded
  • 1 cup blueberries fresh
  • 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 the 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!


Serving: 1pancake | Calories: 198kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 224mg | Fiber: 3g | Sugar: 8g |
SmartPoints (Freestyle): 7