Coconut And Pineapple-Stuffed Pancakes Recipe

Name: Coconut And Pineapple-Stuffed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
2
Preheat an outdoor grill for medium heat and spray grate with cooking spray.
3
Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
4
Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
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.
6
Repeat with remaining batter and pineapple rings.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup ground flax seeds, 1 1/2 teaspoons baking powder, and more.

Yes, Coconut And Pineapple-Stuffed Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut And Pineapple-Stuffed Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions