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A stack of three Pineapple Pancake Bars on a plate with a piece of fresh pineapple
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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
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 bars
Calories 97kcal
Author LaRena Fry

Equipment

Casserole Dish 9 x13-inch

Ingredients

Cinnamon Crumb Topping

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
  • 1 1/2 cups or 3 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.
  • Add granola or 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