How to Cook Tasty Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF.

You can have Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

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

Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF step by 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.
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.
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!.
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.
8. When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden.
9. Serve with the warm syrup poured over.