Baked Pancake with Pineapple Sauce Recipe

Name: Baked Pancake with Pineapple Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; ⅔ cup whole wheat flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 6 large egg whites or 3 eggs; 1 cup soy milk; 2 tablespoons olive oil or butter, melted; 1 teaspoon cornstarch; 8 ounce pineapple tid-bits undrained, or freshly chopped pineapples; 1/2 cup coconut

Servings: persons

1
Place oil in 10-inch oven proof skillet, put skillet into oven.
2
Preheat the oven to 425 degrees F.
3
Meanwhile, in large mixing bowl combine flour, baking powder, salt, egg whites, soy milk and oil.
4
Whisk until well blended.
5
Pour batter into hot skillet.
6
Bake at 425 degrees F for 15 minutes.
7
Reduce oven temperature to 375F (190C).
8
Bake an additional 12 to 15 minutes or until puffed and golden brown.
9
In a small saucepan, combine cornstarch, pineapple and coconuts.
10
Cook over medium-low heat until slightly thickened, stirring occasionally.
11
Remove pancake from oven, spoon filling into center.
12
Serve warm.
13
Pancake will collapse as it cools.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, ⅔ cup whole wheat flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Baked Pancake with Pineapple Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Pancake with Pineapple Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions