Gluten-Free Pineapple Pancake Bars

Gluten-Free Pineapple Pancake Bars may have your family fighting over who gets the next piece. By the way, these pancakes also have a crumb topping that puts these bars over the top. Not to mention, it is made with fresh pineapple and warming spices such as cinnamon that will have you craving more.  Once the aromas start wafting out of the oven everyone will gravitate to the kitchen asking “when the pancakes will be done”. Believe it or not, these pancakes have small bits of gluten-free refined sugar-free granola. Needless to say, that little bit of texture makes these pancakes all the more desirable. In fact, my family has already requested to have these again.

At any rate, fresh Pineapple and cinnamon pair nicely together, and once they start baking together, watch out. In fact, it is one of my go-to brunch recipes. Perfect for small groups, potlucks, church gatherings, or just your family. However, fancy enough to serve as a breakfast buffet or brunch. Consequently, it can be served at special events such as Valentine’s breakfast, Christmas Day, and New Year’s Day Breakfast.

Most of the time when making pancakes they are either getting cold or I am stuck making pancakes while everyone else is eating warm pancakes. Under these circumstances, I end up eating pancakes alone. It is, therefore, why I wanted to create a recipe in which we could all sit down and eat together. In short, I really enjoy having time to eat as a family.

Gluten-Free Pineapple Pancake Bars:

Nevertheless, I am always trying to create a new recipe for my family as well as my readers. Not to mention, I also enjoy being able to sit down and enjoy breakfast together with my family. Moreover, people will ask where I get my ideas for my recipes. In any case, this one started with needing to use up a ripe fresh pineapple.

Granted, my picky eater was over the moon in love with this recipe and specifically told me, “You wrote that recipe down, right?” My husband said, “You have to make that again.” Indeed these little pancake bites are that good. Needless to say, you can cut them into big bars or small bars. I like various sizes so some were big and some were small.

In conclusion, these bars are dairy-free, refined sugar-free, vegetarian, paleo, and vegan-friendly. In any event, I was surprised that I was able to find grain-free granola bars to use in this recipe.

Notes:

In any case, feel free to read my blog posts Cassava Flour Information and Monk Fruit Sweetener Information to learn more about them. To tell the truth, Amazon carries almond flour, cassava flour, aluminum-free baking powder, Hence, this goes well with Gluten-Free Ham and Bacon Quiche,  and a fruit platter that would round out any brunch buffet. Check out my other breakfast recipes some four are listed below.

Gluten-Free Pineapple Pancake Bars

Crumble Ingredients:

• 1/4 cup almond flour
• 1/4 cup cassava flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• *1/8 tsp cardamom
• 1/4 cup maple sugar
• 1/4 cup melted coconut oil

Directions For Crumble Topping:

First, preheat the oven to 375. Second, place parchment into an oven 9 x 13-inch casserole dish and oil the bottom. Combine the almond flour, cassava flour, cinnamon, nutmeg, cardamom, sugar, and maple sugar. Next stir in the coconut oil. Place crumbs into the fridge while making the pancake batter.

Gluten-Free Pineapple Pancake Batter Ingredients:

• 1 cup almond flour
• 1 cup cassava flour
• 2 tsp aluminum-free baking powder
• 1 tsp baking soda
• 2 tbsp monk fruit sweetener
• 1 tbsp maple sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• *1/2 tsp cardamom
• 1  can of unsweetened coconut milk + almond milk to equal 2 cups
• 2 tbsp lemon juice
• 6 tbsp water
• 2 tbsp flaxseed meal
• zest of half a lemon
• 2 cups chopped fresh pineapple
• 3 Autumn’s Gold Grain-Free granola bars or granola

* indicates optional ingredient

Directions For Pancake Batter:

Finally, in a bowl combine the cassava flour, almond flour, baking powder, baking soda, maple sugar, monk fruit sweetener, and stir until combined. In a separate bowl combine the coconut milk and 1 tbsp lemon juice and let sit for 5 minutes. Turning it into buttermilk of sorts. Next, cut off the top and bottom of the pineapple.  Cut off the rind. Next cut up the pineapple into small bite-size pieces.

Remove Granola Bars from the wrappers. Chop granola bars. Chop granola bars. Combine the flaxseed meal and boiling water and let sit for 5 minutes. Finally, add the flaxseed meal to the coconut milk until thoroughly combined. Add the coconut milk and flour mixture together. Fold in the chopped pineapple and granola. Pour the batter into a pan. Finally, using a fork break up the crumble mixture. Next, place the crumble on top of the pancake batter and bake for 25 – 35 minutes. Lastly, remove from the oven and allow to cool slightly before serving.

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5 from 1 vote

Gluten-Free Pineapple Pancake Bars

Gluten-Free Pineapple Pancake Bars Recipe has a nice cinnamon crumb topping with fresh fruit, oven baked, perfect for brunch for two or more

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Celiac Recipe, Crumb Topping, Dairy-Free Recipe, Egg Free, Egg Free Recipe, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free Diet, Grain Free Recipe, Grain-Free, No Wheat, No Wheat No Problem, Paleo Lobster Recipe, Pancake Bars, Pancake Recipe, Pineapple Bars, Pineapple Recipe, Refined Sugar-Free Banana Bread, Vegan, Vegan Bread, Vegetarian Dessert, Vegetarian Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 20 bars

Calories 97kcal

Author LaRena Fry

Equipment

Casserole Dish 9 x13-inch

Ingredients

Cinnamon Crumb Topping

• 1/4 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
• 1/4 cup cassava flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cardamom *optional
• 1/4 cup maple sugar
• 1/4 cup melted coconut oil

Pineapple Pancake Batter

• 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
• 1 cup cassava flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tbsp monk fruit sweetener
• 1 tbsp maple sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 can of unsweetened coconut milk + almond milk to equal 2 cups
• 2 tbsp fresh lemon juice
• 6 tbsp water
• 2 tbsp flax meal seed
• 2 cups freshly chopped Pineapple
• 3 whole gluten-free, grain-free granola bar

Instructions

Crumb Topping

• First, preheat oven to 375.
• Second, place parchment into an oven 9 x 13-inch casserole dish and oil the bottom.
• Combine the almond flour, cassava flour, cinnamon, nutmeg, cardamom, sugar, and maple sugar.
• Next stir in the coconut oil. Place crumbs into the fridge while making the pancake batter.

Gluten-Free Pineapple Pancake Bats Batter

• Finally, in a bowl combine the cassava flour, almond flour, baking powder, baking soda, maple sugar, monk fruit sweetener and stir until combined.
• In a separate bowl combine the coconut milk, lemon juice, and lemon zest let sit 5 minutes.
• Add eggs and coconut milk together
• Next, cut off the top and bottom of the pineapple. 
• Cut off the rind.
• Next cut up the pineapple into small bite-size pieces.
• Remove granola bars from wrappers.
• Chop granola bars.
• Add the coconut milk and flour mixture together.
• Fold in the chopped pineapple and granola.
• Pour the batter into the prepared pan.
• Finally, place the crumble on top of the pancake batter and bake 25 - 35 minutes.
• Lastly, remove from oven and allow to cool slightly before serving.

Notes

Nutrition Facts
Servings 20.0
Amount Per Serving
Calories 97
% Daily Value *
Total Fat 6 g	10 %
Saturated Fat 3 g	17 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 152 mg	6 %
Potassium 65 mg	2 %
Total Carbohydrate 9 g	3 %
Dietary Fiber 1 g	6 %
Sugars 3 g
Protein 1 g	3 %
Vitamin A	1 %
Vitamin C	4 %
Calcium	36 %
Iron	6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Calories: 97kcal

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