Muscovado Pancakes with Caramelized Pineapple
recipe

These delicious muscovado pancakes offer a sweet and rich flavor, making them a perfect pair with caramelized pineapples.
Preparation Time: 30 minutes
Serving Size: About 18 pancakes

Ingredients:

Pancakes:
- 150 g gluten-free flour
- 50 g muscovado sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 200 ml coconut milk
- 50 g melted coconut oil (plus for frying)
Caramelized Pineapple:
- 1 fresh pineapple
- 50 g butter
- 2 tbsp muscovado sugar

Instructions:

1. In a bowl, mix all the dry ingredients (flour, muscovado sugar, baking powder, and salt) until well combined.
2. In another bowl, whisk the eggs and sugar until fluffy.
3. Gradually add the dry mixture and coconut milk to the egg mixture, stirring until smooth.
4. Stir in the melted coconut oil until well combined.
5. Heat a frying pan over medium heat and add some coconut oil.
6. Pour small amounts of batter (about 2-3 tbsp each) into the pan and cook for a few minutes on each side until golden brown. Repeat until all the batter is cooked.
Caramelized Pineapple:
1. Remove the core and peel from the pineapple. Cut the pineapple into strips or chunks.
2. In a pan, melt the butter and add muscovado sugar. Stir until the sugar dissolves.
3. Add the pineapple pieces to the pan and cook for a few minutes until caramelized.
Serve the muscovado pancakes warm with the caramelized pineapple on top. Enjoy!

Nutritional Information (per serving):

- Energy: 180 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 7 g
- Fiber: 2 g
- Sugars: 10 g

Reviews: 4.4 (1366 reviews) ★★★★★ share