Pineapple & Melted Vanilla Ice Cream Pancakes

Pineapple & Melted Vanilla Ice Cream Pancakes

There’s barely enough time for one last summer recipe, so I picked one of my more popular meals. A few years ago, I made melted ice cream pancakes with strawberries and they were a big hit. I use an ice cream containing cream, skim milk, egg yolks, cane sugar and vanilla extract only. Just Real Food ingredients, no additives. I also use a whole grain pancake & waffle mix, so these pancakes could not be easier.

Pineapple & Melted Vanilla Ice Cream Pancakes

Simply let the ice cream melt. Then toast some shredded coconut, chop some fresh pineapple and mix with honey for the toppings. To a bowl, add the melted ice cream, the pancake mix, melted coconut oil and water and mix together. Next cook the pancakes. The ice cream contains most of the liquid ingredients you would add separately to a pancake recipe and the pancake mix contains all the dry ingredients.

Pineapple & Melted Vanilla Ice Cream Pancakes

THE FUN EASY REAL FOOD INGREDIENTS

Pineapple & Melted Vanilla Ice Cream Pancakes

To cook the pancakes, melt a small amount of butter or coconut oil in a non-stick pan and pour in 1/4 cup of the pancake batter. Cook on medium heat until the pancake is bubbly, turn and cook until brown on the other side. Once the pancake has cooked, top it first with the fresh pineapple and honey, then the toasted coconut. Continue cooking until the batter is gone, makes about six pancakes. Enjoy!

Pineapple & Melted Vanilla Ice Cream Pancakes

They’re perfect for breakfast or brunch or a breakfast for dinner meal. The pineapple and honey along with the toasted coconut creates a delightful tropical flavor that feels like fun to me. A little sweet, but it’s all-natural sugar so I don’t mind. I use Bob’s Red Mill whole grain 10 Grain Pancake & Waffle Mix.

From Bob’s Red Mill: “With my 10 Grain Pancake & Waffle Mix, it’s easy to make a wholesome hot breakfast. Made with a unique blend of stone ground whole grain flours and nourishing flaxseed meal, these are pancakes you’ll feel good about eating.”

Pineapple with Slices on White Background

One of the more popular fruits, pineapple contains dietary fiber, which is great for a healthy gut. But it also contains a significant amount of bromelain, an enzyme that breaks down protein, which may help digestion. Bromelain is also known to have anti-inflammatory properties.

See my Pineapple, the Rich Juicy Tropical Fruit post for some of the benefits of eating pineapple.

Pineapple & Melted Vanilla Ice Cream Pancakes

  • Servings: 6
  • Print
There’s barely enough time for one last summer recipe, so I picked one of my more popular meals. A few years ago, I made melted ice cream pancakes with strawberries and they were a big hit. I use an ice cream containing cream, skim milk, egg yolks, cane sugar and vanilla extract only. Just Real Food ingredients, no additives. I also use a whole grain pancake & waffle mix, so these pancakes could not be easier.

Simply let the ice cream melt. Then toast some shredded coconut, chop some fresh pineapple and mix with honey for the toppings. To a bowl, add the melted ice cream, the pancake mix, melted coconut oil and water and mix together. Next cook the pancakes. The ice cream contains most of the liquid ingredients you would add separately to a pancake recipe and the pancake mix contains all the dry ingredients.

Ingredients

  • 1 Cup Vanilla Ice Cream (Real Food Ingredient Only – Cream, Skim Milk, Egg Yolks, Cane Sugar and Vanilla Extract, Check for Unwanted Additives)
  • 1 Tablespoon Melted Coconut Oil (Organic Virgin Unrefined Coconut Oil)
  • 1 Cup Whole Grain Pancake Mix (Try Bob’s Red Mill Whole Grain 10 Grain Pancake & Waffle Mix)
  • 1 Cup Fresh Pineapple (Chopped into Bite-Sized Chunks)
  • 1/2 Cup Unsweetened Shredded Coconut, Toasted
  • 2 Tablespoons Local Honey (I Use Pure Natural Oregon Wildflower Honey from Lee Farms in Tualatin Oregon)
  • 1/4 Cup Water

NOTE: The ice cream I chose contains most of the liquid ingredients you would normally add separately to a pancake recipe and the pancake mix contains all the dry ingredients.

Preparation 

  1. To begin, let the ice cream melt in a bowl.
  2. While waiting, toast the shredded coconut in a dry non-stick pan on the stovetop. Watch carefully so it doesn’t burn.
  3. Chop the fresh pineapple into bite-sized chunks and add to a small bowl.
  4. Add two tablespoons of local honey, stir and let sit.
  5. Measure the pancake mix and add to the bowl with the melted ice cream.
  6. Add the melted coconut oil and 1/8 cup of water and gently whisk together.
  7. Add more water, if needed, until the batter reaches the consistency you like.
  8. Melt a small amount of butter or coconut oil in a non-stick pan. Pour in 1/4 cup of the pancake batter.
  9. Cook on medium heat until the pancake is bubbly. Turn and brown on the other side.
  10. To serve, first top the pancake with the fresh pineapple and honey. Then sprinkle over a little toasted coconut. Enjoy!

DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com 

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