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2.5K Views 3 years ago

Pina Colada Sheet Pan Pancakes
[Vegan]

JW By: Jillian Harris and Tori Wesszer

Author Bio

Inspired by cozy memories of those sweet, simple days enjoying wholesome meals together with their... Read More

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Pina Colada Sheet Pan Pancakes

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Pina Colada Sheet Pan Pancakes [Vegan]

6

30

You can make these as individual pancakes if you don’t mind the extra work, but this easier sheet-pan version makes our busy hearts happy.

Ingredients You Need for Pina Colada Sheet Pan Pancakes [Vegan]

For the Pancakes:

2 cups (500 mL) all-purpose flour
1 1/2 cups (375 mL) sweetened shredded coconut, divided
1/4 cup (60 mL) sugar
2 1/2 teaspoons (12 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
2 flax eggs
1 can (14 ounces/400 mL) full-fat coconut milk
1/4 cup (60 mL) coconut oil, melted
1 teaspoon (5 mL) pure vanilla extract
1 teaspoon (5 mL) coconut extract (optional)
8 fresh pineapple rings, 1/2 inch (1 cm) thick

For Serving:

Coconut whip
Pure Maple Syrup

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How to Prepare Pina Colada Sheet Pan Pancakes [Vegan]

Preheat the oven to 350°F (180°C) and grease or line with parchment paper a 13 × 9-inch (3.5 L) baking dish (the pancakes will be thicker and more cake-like) or a 17 × 11.5-inch (43 × 29 cm) baking sheet.
In a large bowl, whisk together the flour, 1 cup (250 mL) of the shredded coconut, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the flax eggs. Add the coconut milk, melted coconut oil, vanilla, and coconut extract (if using) and whisk to combine.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just mixed. The batter will be lumpy.
Pour the batter into the prepared baking dish or baking sheet, spreading evenly with a rubber spatula. Sprinkle with the remaining 1/2 cup (125 mL) shredded coconut and arrange the pineapple slices on top. Bake until light golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Serve with coconut whip and maple syrup if desired.

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