Pineapple Oatmeal Pancakes (Gluten-Free)

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
  • In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
  • Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
  • Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
  • In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
  • Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.
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