Pineapple Pancakes with Caramel Maple Syrup (gluten free, vegan)

Sometimes you just need, umm want, dessert for breakfast and when that time comes I have you covered with these delicious pancakes inspired by pineapple upside down cake. I really wish I had some decent video skills because that might be a better way to really explain how spongy and fluffy these pancakes are. They are the pancakes I go to on weekends when we really want a treat or a dessert for breakfast, or sometimes during the week if I get up early and we have a little extra time. While these don’t have the cherry that you get with pineapple upside down cake, sorry again S I will pick up cherries next time so you can put one on top of yours. They have the caramelized pineapple, the cakey pancakes, and oh yes a Maple Caramel Sauce/Syrup! Of course you can top them with some coconut whipped cream or just maple syrup if you want and I’m sure they will still be just as delicious. The best thing about having dessert, umm I mean pancakes, for breakfast is you have all day to burn off the sugar and carbs! Haha!

Give Mom what she really wants this Mother’s Day… cake, I mean pancakes inspired by cake, for breakfast!

Pineapple Pancakes with Caramel Maple Syrup
Makes 4 servings, 16 4-5″
2c all-purpose, gluten-free flour (Bob’s Red Mill 1:1 Gluten Free Baking Flour, Cup4Cup)*
1/4c coconut oil, chilled as you want it about the texture of cold butter
2 TBSP coconut palm sugar
1 TBSP baking powder
1/2 tsp sea salt
1 tsp pure vanilla or vanilla bean paste
2 1/2c coconut milk, or non dairy milk of choice (So Delicious Unsweetened Vanilla Coconut Milk)
1c chopped (finely chopped to small “tidbit” size) fresh pineapple, plus more for garnish and topping

Caramel Maple Sauce/Syrup
3/4c coconut palm sugar
1/4c pure maple syrup
1/4c water
1/2c full fat canned coconut milk, the cream part (So Delicious Original Culinary Coconut Milk, just shake and use)

*I have had the best results with Cup 4 Cup Gluten Free Flour (blue bag) and now Bob’s Red Mill 1:1 Gluten Free Baking Flour. These are the two flours I would personally recommend and I use for the best pancakes. Again no affiliation just sharing my experience and recommendations. In the past I did not get desired results with the Bob’s All Purpose Gluten Free Flour or with whole wheat/whole wheat white flour. All purpose white or a baking blend will work for non gluten free.

Measure out coconut oil and place in the freezer for at least 10 minutes, this can be done while you make the syrup as it takes a little less than 15 minutes. In a saucepan combine coconut sugar, water, and maple syrup. Heat over medium/low heat for 10 minutes, swirling lightly when it bubbles but do not stir it. If it goes up the side you can use a spatula to scrap it down so the sides don’t burn. Remove from heat and stir in coconut milk. Set aside to cool while making the pancakes.
In a bowl combine flour, baking powder, and salt. Heat griddle over medium heat. A well seasoned cast iron griddle or pan works best. If you need to use oil, lightly spray or wipe pan with coconut oil. In a Vitamix or high speed blender, blend sugar, coconut milk, and vanilla. Add in chilled coconut oil and blend until just the coconut oil is chopped up combine. Alternatively you can mix these by hand, see below. Blend in half of the flour mixture, add remaining and blend until smooth. The batter should be smooth and thick and pourable. Spoon batter onto your griddle, spreading a little if it is a little on the thicker side but not too thin. Cook until the edges are starting to look dry and set and bubbles are starting to hold in the center of the pancakes, sprinkle or place a spoonful of the chopped pineapple over top, flip and continue cooking until golden brown. Using a metal spatula works best and pancakes should release when they are ready. Adjust heat as needed. Stack pancakes and top with Caramel Maple Sauce/Syrup. If you have extra syrup store in the refrigerator in an airtight container and enjoy within a week over pancakes or even ice cream. Enjoy!

To make by hand place the coconut oil in the refrigerator instead of the freezer for about 15 minutes, you want it to be the texture of cold butter as you will be cutting it into the batter. In a small bowl or measuring bowl mix together milk, vanilla, and sugar. In a large bowl combine flour, baking powder, and salt. Using a pastry blender or a couple knifes cut in the cold coconut oil until blended in and you have a course crumble. Slowly pour in liquids string until just combine, you will have some small pieces of coconut oil that is ok, you just don’t want any large pieces.
Give #mom what she really wants, Pineapple Pancakes with Caramel Maple Syrup, it's #healthy dessert for breakfast! #glutenfree #vegan Click To Tweet

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