Using a sheet pan saves much effort when you’re whipping up pancakes. Jillian Harris and Tori Wesszer put a tropical spin on their recipe for the breakfast-food favourite in their book Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love. The recipe is inspired by the flavours of a classic Pina Colada, and has a sentimental story behind it: “Many years ago, we made a big family trip to Hawaii, grandparents and all,” the cousins recall. “Our memory banks are still filled with giggles as we rolled with Granny in the waves, sang Ukrainian songs, strolled along the streets of Honolulu, snorkelled in Hanauma Bay, and enjoyed endless meals together, laughing so hard we would all cry the whole time. It was, and remains, our happy place. One bite of these Pina Colada pancakes takes us back to those blissful stress-free days together where the only thing that mattered was which one of us was going to wear Grandma’s epic sparkly shirt that day. You can make these as individual pancakes if you don’t mind the extra work, but this easier sheet-pan version makes our busy hearts happy.”
Sheet Pan Pancakes With Pineapple and Coconut
Ingredients
- 2 cups all-purpose flour
- 1½ cups sweetened shredded coconut divided
- ¼ cup sugar
- 2½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 can (14 oz/400 ml) full-fat coconut milk
- ¼ cup coconut oil melted
- 1 tsp pure vanilla extract
- 1 tsp coconut extract optional
- 8 fresh pineapple rings ½ inch (1 cm) thick
For Serving
- coconut whip
- pure maple syrup
Instructions
- Preheat the oven to 350°F (180°C) and grease or line with parchment paper a 13 × 9-inch (3.5 L) baking dish (the pancakes will be thicker and more cake-like) or a 17 × 11.5-inch (43 × 29 cm) baking sheet.
- In a large bowl, whisk together the flour, 1 cup (250 mL) of the shredded coconut, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the eggs. Add the coconut milk, melted coconut oil, vanilla and coconut extract (if using) and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just mixed. The batter will be lumpy.
- Pour the batter into the prepared baking dish or baking sheet, spreading evenly with a rubber spatula. Sprinkle with the remaining ½ cup shredded coconut and arrange the pineapple slices on top. Bake until light golden brown and a toothpick inserted into the centre comes out clean, about 30 minutes. Serve with coconut whip and maple syrup if desired.
Notes
- To make the pancakes vegan, use flax eggs instead of eggs: Stir together 2 tbsp ground flaxseed or ground chia seeds and 6 tbsp water in a small bowl. Let sit for 5 to 10 minutes before using.
- To make the pancakes gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.
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Hot Apple Cider
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Soba Noodle Salad
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