Coconut and Pineapple-Stuffed Pancakes
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.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1cup all-purpose flour
- ½cup whole wheat flour
- ¼cup ground flax seeds
- 1½ teaspoons baking powder
- ½teaspoon salt
- 1(14 ounce) can coconut milk
- ½(15.5 ounce) can grated coconut in heavy syrup (coco rallado)
- 2eggs
- ½teaspoon natural coconut flavoring
- cooking spray
- 1pineapple - peeled, cored, and cut into 1/8-inch rings
Instructions
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.