These buttery pineapple pancakes might just become your new favorite pancakes:
With a base that absolutely melts in your mouth, it’s almost more like cake than pancakes.
I’ve posted many pancakes over the years; a giant list can be found here: 100+ Healthy Pancake Recipes. And these pineapple upside down pancakes are surprisingly my favorite of them all. A friend from high school once taught me how to make a ridiculously-easy pineapple upside down cake that went something like this: pour melted butter into the pan, spread on a layer of crushed pineapple, and top with vanilla cake mix and more butter… maybe it wasn’t quite that simple, but it was pretty easy and tasted amazing.
These cake-like pineapple pancakes remind me of that cake… but without all the butter! (Seriously, there was a massive amount of butter in the cake. No wonder it tasted so good!)
I hope you like the recipe as much as I do!
Pineapple Upside Down Pancakes
Ingredients
- 1/3 cup flour (spelt, all-purpose, Bob’s gf, or ww pastry all work) (45g)
- 2 tbsp quick oats or certified-gf quick oats (10g)
- 1 tsp baking powder
- 1/8 tsp salt
- pinch stevia, or 1 tbsp liquid sweetener of choice (such as pure maple syrup)
- 1/3 cup milk of choice, warmed slightly (minus 1 tbsp if using liquid sweetener) (80g)
- 2 tsp melted virgin coconut oil (Can sub veg oil, but coconut oil gives the pancakes an incredible shortbread-y taste. Omit only if you don’t mind the taste of fat-free pancakes.)
- 1/2 tsp pure vanilla extract
- 4 pineapple rings
Instructions
In a cereal bowl, combine all dry ingredients except pineapple, and stir very well. In a separate bowl, combine all liquid ingredients. (The milk is warmed to prevent the oil from solidifying on contact. This is a good practice for any baked-good recipe that calls for coconut oil.) Pour dry into wet, and stir together to form a batter. Grease a skillet, then turn the heat to medium. Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Turn skillet to low-medium and drop about 1/4 of the batter onto the skillet, then spread out and lightly place one pineapple round in the middle, pushing down just a little. Repeat with another pancake. (Unless you have a giant skillet, it is best to just do two at a time so as not to crowd the skillet.) Flip pancakes over when the edges become firm and they are able to be flipped without breaking. Continue cooking until desired doneness is reached. I turned the heat up to high at the very end, to fry the pineapple slices a little. Makes 4 super-thick pancakes.
Link of the Day:
……Cinnamon Roll Baked Oatmeal
I want it in my mouth! These pancakes look sooo delicious, can’t wait to try them! If you want that true upsidedown cake flavor, you might try brown sugar as the sweetner. That is the other yummy ingredient traditionally used with the melted butter that goes in the pan before the batter. Bye now, I have some cooking to do. Thank you for another “Why didn’t I think of that myself?” recipe 🙂
Oh! Now I wish I had pineapple! Hahah! These look AMAZING, Katie! I bet the Coconut Oil makes it SO soft and delicious!
For breakfast, I am crazy addicted to puffed Kamut! My mom has your Single Lady cupcake with chocolate chips EVERY DAY! And I make it for her, everyday! Right now we’re out of chocolate chips (*tear*) and quite low on money (we get paid on Friday, so that’s when chocolate chips will come home!!!!), so right now I make hers like this:
-3Tbsp Spelt Flour
-1/4tsp Baking Powder
-1/4tsp each Turmeric and Cinnamon
-Stevia to taste
-1Tbsp Apple Sauce
-4tsp AlmondMilk
-Dried Cranberries and Almond Slivers mixed in and on top
She loves that one too, but nothing beats chocolate chips. Am I right??? 😉
Great recipe and the colors are amazing, I am amazed how you got that pineapple into that pancake looks good…
These look super yummy!
Katie, I love how creative you are with keeping things healthy and low in everything! Can’t wait to try them!
Can you use protein powder instead of flour? Thanks!
I know I’m not Katie, but to me it sounds like they would fall apart.
I’m all over this!! I have pineapple begging to be turned into this 😉
Those are adorable and I bet every bite is amazing as you say, Katie! I shared on my gfe Facebook page. Off to Pin and share on Twitter now. 🙂
Shirley
Um… these look AMAZING! What a fun idea 🙂
Those look AMAZING! I love pineapple upside down anything 🙂 My current breakfast consists of an egg and sausage frittata…not necessarily vegan friendly!
I made these for breakfast this morning; really terrific! My daughter sprinkled hers with chopped walnuts & coconut – my kids are pretty spoiled when it comes to weekday breakfast, but I can’t imagine a better way to start the day 🙂
I love these!
Can you PLEASE make a low-fat variation of this recipe:http://myyearwithout.blogspot.ca/2008/05/cookies-cookies-cookies.html
It’s my favourite sugar free cookie recipe i go to when I’m baking but it has SO MUCH BUTTER. Thanks!
What about maybe the grain-free sugar cookie recipe?
I seem to go through breakfast phases….. I am currently in a apples and peanut butter phase. In the past I have gone through cereal, oatmeal, toast and jam, bagels and cream cheese, smoothies, bananas and peanut butter and yogurt and granola phases.
Mmm…drooling right now 🙂
These sound like they would be great (if I liked pineapple better). My current favorite breakfast is açai bowls, which is very popular in Brazil, where the açai berries are grown. After that comes smoothies and pancakes.