One of my all-time favorite desserts is pineapple upside-down cake. Okay, truth is…I adore it. It was often my personal birthday cake request growing up. There are tons of really good paleo or gluten-free cake recipes out there, but sometimes I want to satisfy a certain craving without having to make a big dessert that will last a few days.
I decided to test out some pineapple upside-down pancakes instead. I am so glad I did because these babies are awesome!! I could be alone on this — but I totally associate Easter with pineapple upside-down cake — so the timing is perfect!! Perhaps your family would like these for a nice Easter brunch?
Happy Easter everyone, hope you enjoy!
(yields 6 pancakes — but amounts can easily be multiplied)
- 1/2 cup almond flour
- 2 tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- pinch of salt
- 1/4 cup coconut milk
- 3 eggs
- 2 tsp. pure vanilla extract
- 1 tbsp. pineapple juice (reserved from the can)
- 6 pineapple rings, canned & unsweetened
- 1 tbsp. coconut sugar
- 2 tbsp. grassfed butter for frying
- 6 frozen sweet dark cherries, thawed
- Start by placing your pineapple rings on a paper towel lined plate — this will help remove a lot of excess moisture from them. Sprinkle some of the coconut sugar on one side of the rings. Set them aside.
- Combine all of your dry ingredients (almond flour through salt) in a large mixing bowl.
- Add all wet ingredients (coconut milk through pineapple juice) and combine well with a hand or stand mixer.
- Melt some of your butter in a skillet over medium heat. If you have a large enough skillet you can fry multiple pancakes at once, just make sure that you leave enough room to flip them. If I am making a small batch I prefer to use a small skillet and fry up one at a time. You can add more butter for frying as you go.
- Lay a pineapple ring sugar side down. Let it cook for about 1 minute. While it is cooking, sprinkle the opposite side with more coconut sugar. Flip the pineapple slice.
- Place a cherry in the middle of the pineapple ring and then pour about 1/4 cup of pancake batter on top. Allow that side to cook for 2 minutes. You will see the edges firming up and some bubbles form over your pancake.
- Carefully flip the pancake over and cook an additional 2 minutes.
- Keep them warm while you continue the process.