Sheet Pan Pancakes With Pineapple and Coconut
Jillian Harris and Tori Wesszer's recipe for Pina-Colada-inspired sheet-pan pancakes.
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.