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  • 1 tin Weigh-Less pineapple rings
  • 225g (1 1/2 cups) self-raising flour
  • 1 tsp baking powder
  • 35g desiccated coconut
  • 2 tbsp Weigh-Less spoon for spoon sugar replacement
  • 1 cup skim milk
  • 40g melted butter
  • 1 tsp vanilla essence
  • 2 whole eggs
  • 10ml vegetable oil
  1. Pat the pineapple dry with paper towel.
  2. Sift the flour and baking powder into a large bowl.
  3. Stir in the coconut and sugar.
  4. Whisk together the milk, melted butter, vanilla essence and eggs and pour into the flour mixture and whisk until just combined.
  5. Heat a non-stick pan and grease with 1/8 of the oil.
  6. Pour 60ml of the batter into the pan and top with one slice of pineapple, cook for two minutes and flip.
  7. Cook the second side for two minutes, repeat with remaining batter and pineapple rings.
  8. Serve with lite ice-cream, custard or syrup from your daily serves.

If you don’t have tinned pineapples don’t despair! Most tinned fruit work well with this versatile recipe, try apples, blueberries or even litchi.

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