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Coconut and Pineapple-Stuffed Pancakes
Coconut and Pineapple-Stuffed Pancakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Impress with pineapple and coconut stuffed pancakes.
Ingredients:
  • 1 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 0.25 cup ground flax seeds
  • 1.5 teaspoons baking powder
  • 1 (14 ounce) can coconut milk
  • 0.5 (15.5 ounce) can grated coconut in heavy syrup (coco rallado)
  • 0.5 teaspoon natural coconut flavoring
  • cooking spray
  • 1 pineapple - peeled, cored, and cut into 1/8-inch rings
Instructions:
  • In a bowl, whisk together all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt. Create a well in the center and add coconut milk, grated coconut, eggs, and coconut flavoring. Mix the batter by hand until fully combined.
  • Heat up your grill outdoors to medium heat and coat the grate with cooking spray.
  • Grill pineapple slices until lightly caramelized on the edges, turning occasionally, for 3 to 8 minutes. Place the pineapple on a paper towel-lined plate.
  • Preheat a nonstick griddle over a medium heat of about 350 degrees Fahrenheit (175 degrees Celsius) and then lightly coat with cooking spray.
  • Ladle 4-inch pancake batter onto the griddle. Cook for 45 seconds to 1 minute. Place a pineapple slice in the center and cover with more batter. Cook until firm around the pineapple, approximately 1 to 3 minutes. Flip with a spatula and cook the other side for 1 to 3 minutes.
  • Continue the process with the rest of the batter and remaining pineapple rings.

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