Pineapple Coconut Pancakes are gluten-free and their delicious island flavors are sweet and light. Lovely for any special brunch or breakfast!Since my nine-year-old son has Celiac Disease, whenever we travel I always google “gluten-free breakfast restaurants.”
Lunch and dinner are easy on most trips since sushi and Mexican food are two of his favorites, and both offer a ton of gluten-free options. However, breakfast is another story — especially when you love pancakes!
Welcome to the cutest, most delicious and delightful bakery in Santa Barbara, CA. . . . Recipes Organic Bakery.
Not knowing what to expect, I was thrilled when we pulled up to the bakery. Just from the curb appeal, I knew we’d love it.
The minute we walked in, I could feel the warm, cozy vibe. We were greeted by the very friendly owner, Michelle, who guided our eyes to chalkboards full of descriptions of delicious, sweet and savory breakfasts. From the “Breakfast Sundae with Organic Maple Cashew Granola” to the “Sweet Corn Veggie Fritters and Ricotta Pineapple Pancakes,” the gluten-free choices seemed endless. Almost everything on the breakfast menu could be made gluten-free.
I couldn’t have been more excited.
That is, until I saw the kitchen. OMG, just look at how cool it is!
Okay, so we were all set in the gluten-free department, but it was almost 10 AM and I still hadn’t had a sip of coffee. Phew, another chalkboard with an extensive coffee menu caught my eye. Australian Style Coffees! This totally sealed the deal. We were then directed to a flower-filled patio where we ate.
I had the Long Macchiato-a long black with a dash of milk and froth, which was delicious.
We all had fantastic breakfasts, but I must say that my gluten-free son’s was my favorite — the “Ricotta pineapple pancakes with Warm Vermont Maple Syrup & Vanilla Infused Cream Sprinkled with Coconut.”
It made such an impression that I tried to recreate something similar for you.
While just as delicious, it’s not quite the same, because there’s no ricotta in my recipe, and I don’t know what flour Michelle used.
What’s in Gluten-Free Pineapple Coconut Pancakes?
- coconut flakes
- fresh pineapple
- half and half
- coconut flour
- baking soda and slat
Whether you’re gluten-free or not, you’ll love them. (I know because after I took these pictures to post, a handful of of non-gluten-free eaters devoured them.)
If you find yourself in Santa Barbara, CA, you shouldn’t miss this darling and delicious spot! Find out all about this joyful bakery here.
I hope you enjoy every last bite of these gluten-free Pineapple Coconut Pancakes!
Makes about 1 dozen
- 3/4 cup unsweetened coconut flakes
- 4 large eggs
- 1/2 cup half and half
- 1/4 cup plain yogurt
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted, divided
- 1 cup fresh pineapple, cut into bite-sized pieces (Click here for How to Cut a Pineapple)
Preheat the oven to 350 degrees F, and add the coconut flakes to a baking sheet. Once the oven is preheated, toast the coconut until it's golden brown, about 4 minutes.
In a large mixing bowl, whisk the eggs, half and half, yogurt, honey, and vanilla together.
All at once, add the coconut flour, baking soda and salt. Mix just until it's evenly blended.
Fold in 4 tablespoons of the melted butter, the pineapple, and 1/2 cup of the toasted coconut. (The remaining 1/4 cup is for garnish.)
Preheat a large sauté pan over medium heat with a bit of the remaining 2 tablespoons of butter. Turn the heat to medium-low and use a 1/4 cup measure to pour the batter into the pan to form the pancakes, with ample space between them.
Cook the pancakes for approximately 5 minutes on the first side. They must form a "crust" before you can flip them -- be very gently as this batter is quite fragile until both sides are cooked. (It's really helpful to use a super large, flat-bottomed metal spatula.) Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you're ready to serve.
Garnish with the remaining 1/4 cup toasted coconut.
These pancakes are sweet enough that they don't need even a drop of syrup. Go for it if you want, though. 😉
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.