Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1.5 cups coconut milk
• 2 eggs
• 1 tablespoon vegetable oil
• 0.5 cups crushed pineapple
• 1 medium banana , chopped

Instructions

1. 1 Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
2. 2 Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
3. 3 Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
4. 4 Serve pancakes with the pineapple topping.

Nutrition per serving