Jennifer Danter
Pancakes are a campsite ritual. These are made with coconut milk—a great dairy-free option. Mix the dry ingredients together before packing for ease of prep.
Pina Colada Pancakes
Ingredients
- 1 cup (250 mL) gluten-free, all-purpose flour blend or 1/2 cup (125 mL) each unbleached all-purpose flour and whole wheat flour
- Zest of 1 lime
- 1/2 cup (125 mL) chopped dried pineapple
- 2 Tbsp (30 mL) organic unsweetened shredded coconut
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) sea salt
- 1 large egg
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) grated fresh ginger (optional)
- 3/4 cup (180 mL) light coconut milk
- 1 Tbsp (15 mL) extra-virgin olive oil or butter for cooking
Nutrition
Per serving:
- calories453
- protein7g
- fat28g
- saturated fat14g
- trans fat0g
- carbohydrates44g
- sugars2g
- fibre3g
- sodium478mg
Directions
01
At home
In bowl, stir flour with lime zest, pineapple, coconut, baking powder, baking soda, and salt. Prepare 1 to 2 days ahead. Store in airtight container at room temperature.
At camp
In medium bowl, place prepared-ahead dry ingredients. In small bowl, whisk egg with oil, vanilla extract, and ginger (if using), then whisk in coconut milk. Pour over flour mixture. Using fork, stir just until mixed.
Heat skillet or cast iron frying pan over medium heat. Add a little oil or butter. Drop in batter, using 1/4 cup (60 mL) measuring cup as guide. Don’t crowd pan. Cook until pancakes start to bubble, then flip over and continue to cook for 2 to 3 more minutes until browned. Remove from pan and repeat with remaining oil and batter. Serve with maple syrup or honey, if you wish.
Double duty: Top pancakes with leftover Fruit Jumbled Crumble.
