How to Prepare Quick Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys pineapple pancakes with syrup, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice 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. Prepare For the Syrup
2. Take butter (1/4 cup)
3. Get sugar (1/2 cup)
4. Make ready coconut milk (1/2 cup)
5. Make ready vanilla /rum extract
6. Take For the Pancake Batter
7. Get crushed pineapple (1.5 cups) drained - reserve juice
8. Make ready medium, over ripened banana, well mashed
9. Get sugar (1/4 cup)
10. Get baking powder
11. Make ready baking soda
12. Get melted Stork gold foil block margarine (1/4 cup)
13. Prepare light coconut milk
14. Get pineapple juice
15. Make ready 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

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