- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flax seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (14 ounce) can coconut milk
- 1/2 (15.5 ounce) can grated coconut in heavy syrup (coco rallado)
- 2 eggs
- 1/2 teaspoon natural coconut flavoring
- cooking spray
- 1 pineapple - peeled, cored, and cut into 1/8-inch rings
- 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.
08/12/2019
recipepes.com
coconut and pineapple-stuffed pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
