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.
Provided by The Jazz Chef
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- Preheat an outdoor grill for medium heat and spray grate with cooking spray.
- Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
- Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
- 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.
- Repeat with remaining batter and pineapple rings.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 57.2 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 12.3 g, Sodium 269.5 mg, Sugar 32.6 g
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