Coconut Pineapple Pancakes

Coconut Pineapple Pancakes Coconut Coated Pineapple Pancakes. If you like piña coladas…but, really everyone was saying it taste like a piña colada, a virgin piña colada. The “grown ups” ate them as pictured and the children ate them topped with coconut nicecream. No sugars and no maple syrup needed. Although they can be served for breakfast or any meal of the day we prefer them for our after dinner dessert.

And, it’s always fun to let the children style their own photo shoot with the goods before they become dessert. It’s a photo and memory we will have forever.

Coconut Pineapple Pancakes

Vegan, gluten-free, nut-free, soy-free, refined sugar-free
Servings: 6


  • 1 fresh pineapple
  • 1 1/2 cups desiccated coconut

Coconut Pineapple PancakesCoconut Pineapple PancakesCoconut Pineapple Pancakes


  1. Peel and slice the pineapple into 6 slices, 1/2 inch each
  2. Pour a thin layer of desiccated coconut onto a parchment lined baking sheet
  3. Coat the pineapple slices one at a time (this is so the pineapple slices do not soak up the desiccated coconut before they hit the pan)
  4. Melt 2 tsp coconut oil in a pan over medium to medium high heat
  5. Place two of the coated pineapple slices into the pan and cook for 1-2 minutes on each side or until the coconut browns and forms a crust
  6. Place the browned pineapple slices to a paper lined baking sheet
  7. Wipe the pan clean with a towel and follow steps 3-7 until the slices are crusty and browned
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