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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 386 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ cup whole wheat flour
• 1 (14 ounce) can coconut milk
• cooking spray
• ¼ cup ground flax seeds
• ½ (15.5 ounce) can grated coconut in heavy syrup (coco rallado)
• ½ teaspoon natural coconut flavoring
• 1 pineapple - peeled, cored, and cut into 1/8-inch rings

Recipe Instructions

Step 1

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.

Step 2

Preheat an outdoor grill for medium heat and spray grate with cooking spray.

Step 3

Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.

Step 4

Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.

Step 5

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.

Step 6

Repeat with remaining batter and pineapple rings.