Coconut and Pineapple-Stuffed Pancakes Recipe

Recipesfull introduces to you: Pancake Recipes. (Coconut and Pineapple-Stuffed Pancakes Recipe). What is there not to love about a coconut pancake made with coconut milk and fresh pineapple? It's like a breakfast pina colada! For dessert, put a scoop of banana-rum ice cream on top and a little caramel sauce drizzle... It's a great brunch centerpiece, because it's not hard to make, but when people cut into that roasted pineapple slice... Oh my my! Big happiness! Dust with powdered sugar, if you like.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8

Yield: 8 stuffed pancakes

Coconut and Pineapple-Stuffed Pancakes Recipe

Ingredients

1 cup all-purpose flour

½ cup whole wheat flour

¼ cup ground flax seeds

1 ½ teaspoons baking powder

½ teaspoon salt

1 (14 ounce) can coconut milk

½ (15.5 ounce) can grated coconut in heavy syrup (coco rallado)

2 eggs

½ teaspoon natural coconut flavoring

cooking spray

1 pineapple - peeled

cored

and cut into 1/8-inch rings

Two-Ingredient Banana Pancakes

Breakfast and Brunch

Directions

Step 1

Whisk all-purpose flour wheat flour ground flax seeds baking powder and salt together in a bowl. Make a well in the mixture. Add coconut milk grated coconut eggs and coconut flavoring. Mix batter by hand until thoroughly combined.

Step 2

Preheat an outdoor grill for medium heat and spray grate with cooking spray.

Step 3

Grill pineapple slices until edges are slightly browned turning occasionally 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.

Step 4

Heat a nonstick griddle over medium heat about 350 degrees F (175 degrees C). Spray with cooking spray.

Step 5

Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.

Step 6

Repeat with remaining batter and pineapple rings.

Nutritional Information

Coconut and Pineapple-Stuffed Pancakes Recipe

Servings Per Recipe:8

Calories: 386.1

% Daily Value *

Protein: 7.7g 15%

Carbohydrates: 57.2g 19%

Dietary Fiber: 6.4g 26%

Sugars: 32.6g

Fat: 16.3g 25%

Saturated Fat: 12.3g 61%

Cholesterol: 46.5mg 16%

Vitamin A Iu: 160.4IU 3%

Niacin Equivalents: 4.2mg 32%

Vitamin B6: 0.3mg 21%

Vitamin C: 82mg 137%

Folate: 80.3mcg 20%

Calcium: 106mg 11%

Iron: 4.2mg 23%

Magnesium: 85.5mg 31%

Potassium: 474.2mg 13%

Sodium: 269.5mg 11%

Thiamin: 0.3mg 35%

Calories From Fat: 146.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.