Pineapple Upside Down Vegan Pancakes Recipe

Pineapple Upside Down Vegan Pancakes Recipe

Fluffy vegan pancakes recipe with an added delight. Pineapple upside down pancakes for a sweet vegan brunch treat.

No. Pancakes aren’t healthy. But that doesn’t mean they aren’t a great treat to enjoy every now and then. A healthy diet is one balanced with the majority of the scale leaning towards whole grains, legumes, lots of fruits and vegetables and the occasional stack of fluffy pancakes made using this vegan pancakes recipe. Yes they are carbs with little to no nutritional value but hey every now and then the value can just be the smile they add to your face. So let’s get flipping!

Gather Ingredients

To make these pancakes you’ll need the following ingredients:

  • Sliced Pineapples
  • Maraschino Cherries
  • Maple Syrup
  • Coconut Sugar
  • Flour
  • Sugar
  • Baking Soda
  • Salt
  • Almond Milk
  • Apple Cider Vinegar
  • Coconut Oil

Prepare Pancake Batter

To begin you’ll want to heat a griddle or skillet over medium heat. Oil griddle with vegan butter or coconut oil. Then start to prepare your pancake batter by whisking together flour, baking powder, sugar and salt. Set aside dry ingredients aside.

Now it’s time to make the vegan buttermilk. Vegan buttermilk is what is going to ensure the pancakes are fluffy. To make your vegan buttermilk you’ll simply whisk together the apple cider vinegar and almond milk. Let this sit for a few minutes to activate the ingredients.

Then add coconut milk and the vegan buttermilk to the bowl with the dry ingredients. Mix until just combined. Don’t over mix the batter.

Cook the pancakes

Let’s start making and flipping our pancakes. Start by scooping pancake mixture onto hot griddle. Allow the pancakes to cook on one side for about 3 – 5 minutes or when edges of pancake begins to dry. While the first side is cooking top pancake with pineapple slice, sprinkle with a pinch of coconut sugar. Then flip when it’s time. Don’t worry! Pineapple slice should remain in the center of pancake when flipped.

Now cook the second side of the pancake for an additional 3 – 5 minutes or until golden brown. Continue this process until pancake batter is gone. Serve warm. Note: this should make roughly a full stack of pancakes ~5

Looking for protein to pair these with? There’s always the option to add protein powder into the mix or try pairing with these breakfast sausage links.

Pineapple Upside Down Vegan Pancakes Recipe

Pineapple Upside Down Vegan Pancakes Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

756

kcal

Fluffy vegan pancakes recipe with an added delight. Pineapple upside down flavor for a sweet vegan brunch treat.

Ingredients

  • Fresh or Canned Sliced Pineapples

  • 1/8 cup Maraschino Cherries + more for garnishing

  • 1/8 cup Maple Syrup

  • 1 cup Flour

  • 1 Tbsp Sugar

  • 2 Tbsp Baking Powder

  • 1/4 tsp Salt

  • 1 cup Almond Milk

  • 1 Tbsp Apple Cider Vinegar

  • 2 Tbsp Coconut Oil

Preparation

  • Heat a griddle or skillet over medium heat. Oil griddle with vegan butter or coconut oil.
  • Whisk together flour, baking powder, sugar and salt. Set aside.
  • Make vegan buttermilk to ensure pancakes are fluffy by whisking together apple cider vinegar and almond milk. Let sit for a few minutes. Then add coconut milk and buttermilk to flour mixture.
  • Scoop pancake mixture onto hot griddle and allow to cook on one side for about 3 – 5 minutes or when edges of pancake begins to dry. While the first side is cooking top pancake with pineapple slice, sprinkle with a pinch of coconut sugar. Then flip when ready. Pineapple slice should remain in the center of pancake when flipped.
  • Cook the second side of the pancake for an additional 3 – 5 minutes or until golden brown. Continue this process until pancake batter is gone. Serve warm.
  • Note: this should make roughly a full stack of pancakes ~5

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