Fours the Score Pancakes with Cinnamon Glazed Pineapple

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 In Breakfast, Vegan
Fours the Score Pancakes with Cinnamon Glazed Pineapple | Anita's Organic Mill
Here at Anita's Organic we are so very proud to offer a fantastic range of pancake mixes to our customers. We have recently grown our selection from four to five and couldn't be more delighted with the response our new 'High Fibre Pancake & Waffle Mix' is getting. Even with such a great choice of mixes it is still fun to make pancakes from scratch, especially if you like to bake with our Ancient Grain Flours. Here we have used all four of our ancient grain flours to create a delicious, wholesome and hearty pancake. The pancakes are made with mashed banana and have been paired with cinnamon glazed pineapple to give this breakfast a delightful tropical feel. Finish with some toasted coconut and drizzle with coconut syrup for that ultimate tropical experience. Enjoy.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 12 pancakes


For the Pineapple

  • 1 whole Pineapple - peeled, cored and sliced
  • 2 tbsp Maple syrup
  • 1/2 tsp Cinnamon
  • 1 tbsp Butter or non-dairy alternative

For the Pancakes

  • 1/2 cup Anita's Organic All-Purpose White Spelt Flour
  • 1/2 cup Anita's Organic Kamut Flour or Sprouted Kamut Flour
  • 1/2 cup Anita's Organic Einkorn Flour
  • 1/2 cup Anita's Organic Emmer Flour
  • 2 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1 (about 1/2 cup) Banana, mashed (about 1/2 cup)
  • 1 1/2 cup Milk, regular or non-dairy
  • 1-2 tbsp Coconut oil (or alternative) for frying


For the Pineapple

  • In a medium sized bowl, toss the pineapple together with the maple syrup and cinnamon. Make sure the pineapple is evenly coated.
  • In a large, heavy based pan melt the butter (or alternative) over a medium heat. When the butter starts to bubble a little, add the coated pineapple and stir well. Cook the pineapple until it starts to get a little golden in colour and the butter and syrup thicken to form a slightly sticky sauce. This will take approximately 10 minutes. Set aside while you cook the pancakes.

For the Pancakes

  • In a large bowl whisk together the flours, baking powder, salt and cinnamon.
  • In a medium sized bowl mash the banana with a fork until there are no lumps left. Stir in the milk and mix well.
  • Make a well in the centre of the flour mixture and pour in the milk & banana mixture. Gently mix together with a whisk until evenly combined.
  • Drop the batter, a quarter cup for each pancake, onto a preheated, oiled griddle or skillet. Cook over a medium to low heat until bubbles start to appear on the top of the pancake. Flip the pancakes and cook on the other side for a few more minutes until cooked through.
  • Serve 2 to 3 pancakes per person with the glazed pineapple, a drizzle of maple or coconut syrup and toasted coconut chips.

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