- 1 2/3 cups buttermilk
- 1/2 cup milk
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 pinch salt
- 1 (20 ounce) can pineapple tidbits, drained
- 1 cup sweetened flaked coconut, or more to taste
- 3/4 cup macadamia nuts, chopped
- 2/3 cup white chocolate chips
- cooking spray
- Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
- Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
- Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
10/07/2019
recipepes.com
sland pineapple pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
