Get the Recipe: Pina Colada Pancakes
These delightful Pinca Colada Pancakes are a tropical twist on a classic!
Ingredients
- 1 cup gluten free Bisquick
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 egg, beaten
- 1 8 ounce can crushed pineapple
- 1/2 cup shredded coconut
- Oil for frying,, canola or coconut
Instructions
- Combine all ingredients in the order listed.
- Heat a large skillet or griddle to medium heat; add about a tablespoon of oil to the skillet. Use a 1/4 cup measuring cup or ice cream scoop to add the batter into your skillet.
- Wait 2-3 minutes or until you see little bubbles forming on your batter, flip the pancake until the other side is golden brown.
- Before you add a new batch to the skillet, add oil again.
- Enjoy with warm honey or syrup over the top and sprinkle with toasted coconut.
This made 12 large pancakes for me.
Notes
Net carbs are 7 g per pancake
Serving: 1 (Nutrition calculated per pancake), Calories: 63kcal, Carbohydrates: 8g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 140mg, Fiber: 1g, Sugar: 7g
Did you make this recipe?Please leave a star rating and review below!