These pancakes are a delicious way to kick-start your day with a fruity twist and wholesome goodness!

1

Begin by mixing in a bowl the whole wheat flour, baking powder, and salt.

2

In another bowl, whisk together the milk, egg, honey, and vanilla extract until smooth.

3

Slowly add the wet ingredients to the dry ingredients, gently mixing until just combined. Be careful not to overmix.

4

Fold in the pineapple chunks into the batter until evenly distributed.

5

Heat a non-stick skillet over medium heat and add coconut oil.

6

Once hot, pour 1/4 cup of the pancake batter onto the skillet for each pancake.

7

Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

8

Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

9

Serve warm with extra pineapple sauce or honey on top if desired.

4

• Add chopped nuts like walnuts or pecans for a crunchy texture.
• Top with Greek yogurt and a sprinkle of cinnamon for extra flavor and creaminess.
• Incorporate shredded coconut into the batter for a tropical flair.

• Make sure not to overmix the batter to keep your pancakes tender.
• Check for doneness by gently pressing the pancake; if it springs back, it's ready to flip.
• Serve with fresh fruit or maple syrup for a delightful touch.

• fat: 5g
• fiber: 3g
• sugar: 5g
• protein: 6g
• calories: 170
• carbohydrates: 25g

Whole wheat flour adds fiber, while pineapple contributes vitamins and natural sweetness, making these pancakes a nutritious breakfast choice.

• Colazione nel centro di Saragozza | Hotel Sauce® ✔️
• The "What, ME Cook?" Book
• Balance nutritionnelle