Go Back
Print
pineapple bananan jungle pancakes with coconut glaze recipe

Pineapple Banana Jungle Pancakes with Coconut Glaze

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Paula Bendfeldt-Diaz

Ingredients

  • FOR PANCAKES
  • 1 and 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 cup milk
  • 2 bananas mashed
  • 1/2 cup pineapple crushed
  • 1/3 cup sugar
  • 1 egg
  • FOR FROSTING
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese I used ⅓ less fat.
  • 4 tablespoons coconut milk
  • cups powdered sugar more may be needed for correct consistency
  • ¾-1 cup sweetened shredded coconut toasted

Instructions

  1. Mix together flour, baking powder, salt, and cinnamon.
  2. In a separate bowl, combine lemon, milk, banana, pineapple, and sugar.
  3. Beat wet mix into dry mix roughly, so as to add more air to mix.
  4. Spray non-stick olive oil onto griddle or skillet and preheat.
  5. Pour batter onto hot griddle.
  6. When pancake bubbles around edges and towards center turn.
  7. Pancakes are done when golden brown.
  8. To make the frosting: Mix butter, vanilla, cream cheese and coconut milk together until combined.
  9. Add powdered sugar a little at a time until desired consistency is reached. Add more coconut milk or powdered sugar, as needed, to reach desired consistency. Beat until combined well.
  10. Pour coconut glaze over warm pancakes.
  11. Garnish with toasted coconut.