Pina Colada Pancakes - alive magazine

Name: Pina Colada Pancakes - alive magazine
Ingredients: 1 cup (250 mL) gluten-free, all-purpose flour blend or 1/2 cup (125 mL) each unbleached all-purpose flour and whole wheat flour; Zest of 1 lime; 1/2 cup (125 mL) chopped dried pineapple; 2 Tbsp (30 mL) organic unsweetened shredded coconut; 1 tsp (5 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) sea salt; 1 large egg; 2 Tbsp (30 mL) extra-virgin olive oil; 1 tsp (5 mL) vanilla extract; 1/2 tsp (2 mL) grated fresh ginger (optional); 3/4 cup (180 mL) light coconut milk; 1 Tbsp (15 mL) extra-virgin olive oil or butter for cooking

www.alive.com

Pancakes are a campsite ritual. These are made with coconut milk—a great dairy-free option. Mix the dry ingredients together before packing for ease of prep.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Microplane
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Whisk
Skillet
Spatula
Stove
Plate

Ingredients

1 cup (250 mL) gluten-free, all-purpose flour blend or 1/2 cup (125 mL) each unbleached all-purpose flour and whole wheat flour
Zest of 1 lime
1/2 cup (125 mL) chopped dried pineapple
2 Tbsp (30 mL) organic unsweetened shredded coconut
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) sea salt
1 large egg
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) grated fresh ginger (optional)
3/4 cup (180 mL) light coconut milk
1 Tbsp (15 mL) extra-virgin olive oil or butter for cooking