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Hawaiian Salad Pancakes

A dense and still fluffy pancake with coconut, Mandarin oranges, and pineapple chunks.
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes

Ingredients

  • 2 Cups All Purpose Flour
  • 2 Tablespoons Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 3/4 Cup Shredded Dried Coconut
  • 2 Large Eggs
  • 4 Tablespoons Unsalted Butter melted
  • 2 Teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 1/2 Cups Almond Milk or Regular Milk
  • 1/2 Cup Sour Cream
  • 1/2 Cup Chopped Fresh Pineapple or Canned and drained PineappleTidbits
  • 1/2 Cup Canned and Drained Mandarin Oranges

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and coconut.
  2. In a separate medium bowl, whisk together the eggs, butter, milk, sour cream, vanilla. Pour the wet ingredients into the dry and mix until combined. A few lumps are okay.
  3. On a griddle or large cast iron skillet, melt a few tablespoons of unsalted butter over a medium flame. Once melted swirl around the pan to evenly coat. Spoon about 1/3 portions of batter on to the pan/griddle.
  4. Cook until little air bubbles start to form around the edges, about 2 minutes. While the first side cooks, press a few pineapple and orange slices into the batter, then flip when ready. Cook the second side for 2 minutes.
  5. Transfer to a a foil lined baking sheet and keep in a warm oven until ready to eat.
  6. Continue process, adding butter to the pan in between batches, until all the batter is used.