Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys pineapple pancakes with syrup, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to 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 favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF is something that I have loved my whole life.

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

Steps 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
10. Ready to serve and ENJOY!

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