Best Coconut And Pineapple Stuffed Pancakes Recipes
PINEAPPLE COCONUT PANCAKES
Bisquick pancakes made with pineapple juice and milk, no egg. Thick with juicy chunks of pineapple and sweetened coconut. Best served with more pineapple juice over top!
Provided by Christineyy
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash the pineapple chunks with a fork, combine all ingredients except coconut.
- Spoon about 3 tbsp of batter onto hot, greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking.
- Flip and brown second side. Repeat for rest of batter.
- Top warm pancakes with butter and more pineapple juice!
Nutrition Facts : Calories 143, Fat 4.7, SaturatedFat 1.2, Cholesterol 0.9, Sodium 392.2, Carbohydrate 21.9, Fiber 0.7, Sugar 5, Protein 3.1
UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP
From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! ;) Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region.
Provided by Tinkerbell
Categories Breakfast
Time 20m
Yield 2 6-1/2 inch pancakes, 2 serving(s)
Number Of Ingredients 15
Steps:
- Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
- Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
- Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Preheat oven to 450° with a rack on the bottom.
- Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
- Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
- Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
- Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
- Invert pancakes onto a plate.
- Serve with Pineapple Coconut Syrup (below).
- For Syrup:.
- Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
- Add the coconut milk and milk.
- Heat, stirring gently, until mixture thickens slightly.
- Remove from heat.
- Serve warm or at room temperature.
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