I’m really quite well behaved when dining in public. I know which bread plate and glasses are mine (bread on the left, wine and water on the right) and to keep my napkin on my lap until vacating the table at the end of the meal.
I’m well versed in what cutlery to use for what course (start from the outside and move in, thank you very much Pretty Woman) and where to place said cutlery to indicate I’ve finished (handles at 5 o’clock, fork tongs up to the ceiling or down to the plate depending on where in the world you are).
I even use both a fork and knife to eat, keeping them in the left and right hands respectively for the duration of the meal rather than swapping them over (if you’ve ever seen an American cut food then change hands to eat it you know what I’m talking about).
Depending on the company I’m in I try not to slouch or reach and, while my elbows end up on the table more than they should, you can take me pretty much anywhere without the risk of a Neanderthal fist grip shovelling of food or overzealous plate scraping. I can even shell a whole prawn with a knife and fork, no fingers needed. First-world skills but skills none the less.
Home is a bit of a different story though, and while most indiscretions are tame — dinner eaten on the lounge more often than the dining room work desk table, soups and stews mopped up with bread pinched between fingers, optional use of napkins, and so on — when it comes to Pineapple Pancakes with Spiced Rum Caramel all bets are off.
Caramel poured over an inappropriately large stack of pancakes for the purpose of photos, ahem. Caramel left in pools and smears on the plate once the pancakes are but a memory. Caramel first swiped with the edge of a fork then the tip of a finger — before said plate is lifted, tilted and licked clean.
Trust me you won’t want to waste a single drop or crumb of this plate of heaven.
We’ll get to the recipe in a moment but first I must pause to thank my Secret Recipe Club assignment for this month — Nicole from I am a Honey Bee — for the brilliant breakfast inspiration.
You see Nicole has a huge recipe index on her blog and I had finally settled on making the Shrimp, Avocado and Grapefruit Salad or a simple Irish Soda Bread when her Pineapple Cinnamon Pancakes caught my attention and wouldn’t let go.
Pineapple pancakes it would be, but as I thought about them more they started to merge with coconut and rum and caramel and macadamia nuts…
Of course I cut out the sugar and dairy, used spelt and even replaced the egg just to see how psylum husk would work. Then I made up a vegan caramel with unrefined sugar and added a hefty dose of rum because I could.
You can go as simple as you’d like — serving these with pineapple infused maple or rice syrup — but if you have a few extra minutes the caramel is worth every second. Of course all this has made me want to go on a tropical holiday but I’m afraid another batch of pancakes may have to do for now.
Pineapple Pancakes with Spiced Rum Caramel Syrup
Like a tropical holiday on a plate — rich, sweet and just the right amount of sticky. I take no responsibility however for the ramifications of consumption on a bikini body… | Inspired by I am a Honey Bee for Secret Recipe Club
Makes 12
INGREDIENTS
For the pancakes
- 2 c whole spelt flour
- 1 Tbsp baking powder
- ½ tsp sea salt
- ½ tsp ground ginger
- 1 Tbsp psylum husk plus ¼ c water* (equivalent to 1 egg)
- 1 tsp vanilla
- 1 ½ c non-dairy milk
- ¾ c diced fresh pineapple*
- coconut oil for the pan
For the caramel
- ½ c coconut sugar
- ¼ c water
- 1 c coconut cream (not light)
- ¼ tsp sea salt
- 1 cinnamon stick
- 1 Tbsp spiced rum
To serve
- ½ c pineapple, diced
- generous ¼ c chopped macadamias, toasted
METHOD
To make the caramel syrup:
Warm the sugar and water in a heavy-based saucepan over medium-high heat until sugar is dissolved and bubbling.
Add coconut milk, salt and cinnamon stick to pan and stir to combine. Bring to a boil then reduce heat slightly and simmer for approx 15 mins until reduced by half. Remove from heat, stir through rum and set aside to cool. You should have ¾ c syrup.
To make the pancakes:
Combine psylum husk and water in a large jug and let sit 5 mins until thick. Add milk, vanilla and pineapple to psylum gel and stir well. Whisk dry ingredients together in a large bowl, stir through pineapple mixture to combine.
Heat a bit of coconut oil in a skillet over medium low heat and pour in approx ¼ c batter per pancake. Cook until bubbles form on top, flip and cook until golden.
Serve with extra pineapple, macadamias and spiced rum syrup.
COOK’S NOTES
- If you eat eggs feel free to replace the psylum husk and water with one egg, alternatively use chia or flax egg.
- You can sub the fresh diced pineapple with a can of crushed pineapple that has been drained to give you ¾ c fruit.
- The batter is quite thick and the pancakes need to cook low and slow. Freeze or refrigerate any extra and reheat in a toaster.
vegan // vegetarian // whole-grain // dairy-free // nut-free // soy-free
Wow! These pancakes look amazing! I love how you took them and changed them to fit your dietary needs! I’m also loving the tropical vibe!
Holy moly, these look SO SO SO Soooooo good! And what gorgeous pictures! What a great choice for the SRC this month. =)
Great write up as usual! Nice recipe, I think I gained a pound reading about it, but who cares, right? That’s what a nice run is for!
Have a fantastic Reveal Monday!
Excuuuuuse me, but all I see is an APPROPRIATELY sized stack o’ flapjacks being doused in caramel. That’s my story, and I’m sticking to it.
This looks amazing! I love all of the ingredients so they must taste good when combined~
Wow, gorgeous photos, JJ! And the pancakes sound amazing. I LOVE pineapple and mac nuts!
Oh baby, I am all over these pancakes, they look AMAZING! You’re killing me with these! And they’re vegan too.
Hot rum caramel syrup…..Oh my goodness…just hand me that and a spoon please. Very cute post by the way.
I just bought pineapples! And I love pancake variations. This recipe is a winner!
Oh JJ how your photos make my mouth water. These look amazing and yes I’m sure Vivienne aka Pretty Woman would be allowed to eat these with her fingers!
I am in love with these photos! I wish I had the patience (and the folks waiting to eat) and the light to be so clever! Great SRC pic.
These look so decadent. I would lose all my manners too. I suddenly want pancakes this morning. Happy Reveal Day!!
Gracie and I are drooling..great job
These pancakes look amazing! And your photos are stunning!
I love making pancakes and waffles on the weekends, and these pancakes sound amazing! Great pick this month 🙂
Grown up pancakes? Oh yeah, baby! These look amazing. I’m drooling looking at them.
Oh yum. These look absolutely delicious. Great pick this month!