Coconut and Pineapple-Stuffed Pancakes recipe
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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
Nutrition Info
- 386.1 caloriescarbohydrate: 57.2 gcholesterol: 46.5 mgfat: 16.3 gfiber: 6.4 gprotein: 7.7 gsaturatedFat: 12.3 gservingSize: -sodium: 269.5 mgsugar: 32.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut and Pineapple-Stuffed Pancakes
Directions
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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.