These Honey Pineapple and Toasted Coconut Pancakes are light, fluffy and filled with tropical flavors! These pancakes are the perfect start to a weekend breakfast or brunch!
Say hello to the reason I got out of bed today.
Oh who am I kidding? Pancakes aren’t the only reason I got out of bed. My alarm clock is almost (!) five months old….thank goodness he flashes his dimples upon waking to make me forget all about my comfy bed! Morning giggles are my latest obsession.
One of the things I look most forward to when we travel is the food. Bet you didn’t see that one coming, did ya? The chance to experience the local flavors and try out the spots that the locals love. And most of all, gathering recipe inspiration that I get to bring home and attempt to create. Just last month, we went to Naples. The dishes I loved? Some killer Butter Pecan Ice Cream. A pizza filled with grilled chicken, cherry tomatoes, red onion, blue cheese, arugula and balsamic drizzle. And a restaurant on our date night that was filled with copious amounts of small plates and maybe one too many ginger martinis!
So, this past summer on our trip to Key West, I was sad I couldn’t indulge in endless amounts of seafood due to be pregnant. But luckily I fell in love at a little breakfast joint. I can’t get it out of my mind. A crepe the size of my head, filled with caramelized pineapple then topped with toasted coconut and drizzled with a generous amount of honey. Sugar confection heaven.
While I love crepes, pancakes are much more up our alley and I find them easier to make. These coconut pancakes are perfect to welcome the warmer weather and taste so decadent, but are full of healthy ingredients. Such as white whole wheat flour, vanilla yogurt and a pinch of sugar for sweetness. They are hearty and the perfect way to start any day! I based these pancakes off my super fluffy vanilla yogurt pancakes but rather than greek yogurt, I swapped in Silk Soy Vanilla Yogurt as I try to limit my dairy consumption. Or in reality, just save it for my nightly ice cream treat! It works perfectly as a swap for the yogurt and the vanilla only enhances the coconut flavor.
And the toppings! The crepes toppings were out of this world, so I knew I had to recreate just that. Big, fat coconut flakes are toasted in the oven until nutty. They give the pancakes the perfect crunch. Then honey is drizzled on. The sweet honey balances the toasty coconut and tangy pancakes! With one bite, I am transported back to the keys.
Now, where is my pina colada?
Tools I used to make this recipe:
- 2 cups white whole wheat flour
- 2 tablespoons Truvia baking blend
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 large eggs
- 1½ cups unsweetened vanilla almond milk
- 1 (5.3 ounce) container Silk Vanilla Yogurt
- 1 tablespoon coconut extract
- 2½ tablespoons coconut oil, melted
- [b]Garnishes:[/b]
- 1/2 cup Unsweetened Coconut Flakes
- 1 1/2 cups fresh, diced pineapple
- Honey. to drizzle
- Preheat oven to 350 degrees F. On a small baking sheet, spread the coconut flakes out evenly. Spray with non-stick spray. When oven is heated, place tray in oven and bake for 8 to 10 minutes, or until golden brown. Remove from oven and let cool.
- In a large bowl, combine the flour, Truvia, baking powder and sea salt. Whisk well and set aside.
- In another bowl, combine the eggs, milk, yogurt, and coconut extract. Whisk well until mixed then while whisking pour in the oil. ([i]This will prevent the oil from solidifying further upon mixing with the cold ingredients. Whisk until smooth.[/i])
- Add the yogurt mixture to the dry ingredients and stir until batter is combined.
- Heat a large skillet over medium heat and spray with non-stick cooking spray.
- Once heated, add the diced pineapple and sear until lightly golden brown, 3 minutes. Stir occasionally to evenly brown. Remove pineapple and place in bowl. Set aside.
- In the same skillet, pour 1//4 cup of batter onto preheated pan. You may need to spread out a bit into an even circle.
- Cook for 2-3 minutes, or until bubbles start to appear gently, or until light golden brown. Gently flip and cook for 2 more minutes. Repeat with remaining batter.
- Serve with toasted coconut, pineapple and honey, if desired.
Hungry for more brunch treats?
Fluffy Vanilla Greek Yogurt Pancakes
Dark Hot Chocolate French Toast
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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