Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys pineapple pancakes with syrup, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have vickys pineapple pancakes with syrup, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:

1. Take For the Syrup
2. Prepare 55 g butter (1/4 cup)
3. Make ready 100 g sugar (1/2 cup)
4. Get 120 ml coconut milk (1/2 cup)
5. Get 1 tsp vanilla /rum extract
6. Get For the Pancake Batter
7. Prepare 340 g crushed pineapple (1.5 cups) drained - reserve juice
8. Make ready 1 medium, over ripened banana, well mashed
9. Prepare 50 g sugar (1/4 cup)
10. Prepare 2 tsp baking powder
11. Prepare 1 tsp baking soda
12. Get 60 ml melted Stork gold foil block margarine (1/4 cup)
13. Get 60 ml light coconut milk
14. Get 60 ml pineapple juice
15. Take 170 g gluten-free flour / plain flour (1.5 cups)

Instructions to make Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:

1. Start by making the syrup - melt the margarine in a pan then add the sugar and coconut milk
2. Bring to the boil then let simmer for 4 minutes
3. Stir in the vanilla and take the pan off the heat. Set aside while you make the pancakes
4. Mix the ingredients of the batter together apart from the flour
5. Whisk in the flour until you have a nice batter, not too runny. If using plain flour don't overwork it. It's ok if you have a few lumps. Over mixed batter leads to rubbery pancakes!
6. Oil a frying pan, blot away the excess oil and warm the pan over a high heat then turn down to medium
7. Using 2 heaping tablespoons of batter per pancake, spoon out 3 pancakes
8. When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden
9. Serve with the warm syrup poured over

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