Tropical Pancakes

Transform your breakfast routine into a mini paradise with these fluffy, flavor-packed Tropical Pancakes! Made with creamy coconut milk, sweet crushed pineapple, and ripe banana, these pancakes are bursting with tropical goodness in every bite. A hint of vanilla and the optional addition of shredded coconut elevate their taste, while the tender, golden-brown texture makes them utterly irresistible. Perfect for a leisurely brunch or a family breakfast, these easy-to-make pancakes come together in under 40 minutes. Garnish with fresh tropical fruits like mango, kiwi, or papaya, and drizzle with maple syrup or a tropical fruit syrup for a vibrant, island-inspired meal that will transport your taste buds straight to the beach. Whether you’re craving something unique or simply love tropical flavors, this recipe is a must-try! Keywords: tropical pancakes, coconut milk pancakes, pineapple and banana pancakes, tropical brunch recipes, easy tropical breakfast.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 2 tablespoons Sugar
• 1.25 cups Coconut milk
• 1 large Egg
• 2 tablespoons Melted coconut oil (or butter)
• 1 teaspoon Vanilla extract
• 0.5 cups Crushed pineapple (drained)
• 1 medium Ripe banana (mashed)
• 0.25 cups Shredded coconut (optional)
• 2 tablespoons Butter or oil (for cooking)
• 0 Maple syrup or tropical fruit syrup (for serving)
• 0 Fresh tropical fruits (such as mango, kiwi, or papaya, for garnish)

Directions

Step 1

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Step 2

In a separate bowl, whisk together the coconut milk, egg, melted coconut oil (or butter), and vanilla extract.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are fine.

Step 4

Gently fold in the crushed pineapple, mashed banana, and shredded coconut (if using). Let the batter rest for 5 minutes to thicken slightly.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Step 6

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Step 7

Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter.

Step 8

Serve the pancakes warm, topped with maple syrup (or tropical fruit syrup) and fresh tropical fruits for garnish.

Nutrition Facts

Serving size	1055 grams (1055.0g)

Amount per serving	% Daily Value*
Calories	2120

Total Fat 103.80g	133%
Saturated Fat 76.60g	383%
Polyunsaturated Fat 2.00g
Cholesterol 282mg	94%
Sodium 1682mg	73%
Total Carbohydrate 280.50g	102%
Dietary Fiber 21.40g	76%
Total Sugars 105.00g
Protein 32.40g	65%

Vitamin D 54IU	269%
Calcium 138mg	11%
Iron 12mg	68%
Potassium 1653mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 5.9%

Carbs: 51.3%