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Nutrition Facts
Serving Size 1 (150g) Recipe makes 8 servings
Calories 261
Calories from Fat 103		(39%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 97mg		32%
Sodium 329mg		13%
Potassium 245mg		7%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 3.1g	12%
	Sugars 14.2g
Protein 7.1g		14%
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Pineapple Oatmeal Pancakes (Gluten-Free)

Recipe #399665 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: kitchengrrl
Nov 16, 2009

Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week!

SERVES 8 (change servings and units)

Ingredients

2 cups rolled oats
1/4 cup rice flour
1/4 cup unsweetened dried shredded coconut
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, beaten
2/3 cup milk
1/4 cup butter, melted
1 (20 ounce) can crushed pineapple in juice

Directions

1
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt.
2
In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
3
Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
4
Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
5
In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
6
Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.