If you have ever been to South East Asia, pancakes for brekky every day is perfectly acceptable. Banana pancakes are the bomb, but pineapple ones are my fave.
Hereis how I make them:
1 cup of gluten free flour
1 egg
1 cup milk (I use coconut milk)
Very thinly sliced fresh pineapple.
Blend all ingredients (you may need more or less milk to make a thick batter). Ladle a scoop into a frying pan with butter to prevent sticking. Arrange pineapple slices on the top. When bubbles come through surface, flip and cook on the other side.
Serve with honey.
