Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

Source : Start By Making The Syrup - Melt The Margarine In A Pan Then Add The Sugar And Coconut Milkbring To The Boil Then Let Simmer For 4 Minutesstir In The Va...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 5, 2021

Step:

  1. Start by making the syrup - melt the margarine in a pan then add the sugar and coconut milk

  2. Bring to the boil then let simmer for 4 minutes

    Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 2 photo
  3. Stir in the vanilla and take the pan off the heat. Set aside while you make the pancakes

  4. Mix the ingredients of the batter together apart from the flour

    Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 4 photo
  5. Whisk in the flour until you have a nice batter, not too runny. If using plain flour don't overwork it. It's ok if you have a few lumps. Over mixed batter leads to rubbery pancakes!

    Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 5 photo
  6. Oil a frying pan, blot away the excess oil and warm the pan over a high heat then turn down to medium

  7. Using 2 heaping tablespoons of batter per pancake, spoon out 3 pancakes

    Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 7 photo
  8. When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden

    Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 8 photo
  9. Serve with the warm syrup poured over

    Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF recipe step 9 photo

Ingredients

  1. For the Syrup
  2. 55 g butter (1/4 cup)
  3. 100 g sugar (1/2 cup)
  4. 120 ml coconut milk (1/2 cup)
  5. 1 tsp vanilla /rum extract
  6. For the Pancake Batter
  7. 340 g crushed pineapple (1.5 cups) drained - reserve juice
  8. 1 medium, over ripened banana, well mashed
  9. 50 g sugar (1/4 cup)
  10. 2 tsp baking powder
  11. 1 tsp baking soda
  12. 60 ml melted Stork gold foil block margarine (1/4 cup)
  13. 60 ml light coconut milk
  14. 60 ml pineapple juice
  15. 170 g gluten-free flour / plain flour (1.5 cups)

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