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

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We hope you got insight from reading it, now let’s go back to vickys pineapple pancakes with syrup, gf df ef sf nf recipe. To cook vickys pineapple pancakes with syrup, gf df ef sf nf you only need 15 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:
  1. You need For the Syrup
  2. Get 55 g butter (1/4 cup)
  3. Provide 100 g sugar (1/2 cup)
  4. Use 120 ml coconut milk (1/2 cup)
  5. You need 1 tsp vanilla /rum extract
  6. Take For the Pancake Batter
  7. Use 340 g crushed pineapple (1.5 cups) drained - reserve juice
  8. Get 1 medium, over ripened banana, well mashed
  9. Take 50 g sugar (1/4 cup)
  10. Take 2 tsp baking powder
  11. Take 1 tsp baking soda
  12. Prepare 60 ml melted Stork gold foil block margarine (1/4 cup)
  13. You need 60 ml light coconut milk
  14. Use 60 ml pineapple juice
  15. Provide 170 g gluten-free flour / plain flour (1.5 cups)
Steps to make Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:
  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

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