Embark on a tropical culinary adventure with these Coconut and Pineapple-Stuffed Pancakes. Imagine fluffy coconut-infused pancakes embracing caramelized rings of juicy pineapple. Each bite is a symphony of textures and flavors, a blissful brunch centerpiece that's surprisingly simple to create, guaranteed to bring smiles to your table.

Follow The Directions

01

Step

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, ground flax seeds, baking powder, and salt. Create a well in the center of the dry ingredients. (5 minutes)

02

Step

Pour in the coconut milk, grated coconut, eggs, and coconut flavoring into the well. Gently mix the wet and dry ingredients together by hand until just combined. Be careful not to overmix. (5 minutes)

03

Step

Preheat an outdoor grill to medium heat. Lightly spray the grill grate with cooking spray to prevent sticking. (5 minutes)

04

Step

Arrange the pineapple slices on the preheated grill. Grill until the edges are slightly caramelized and grill marks appear, turning occasionally. (3-8 minutes)

05

Step

Transfer the grilled pineapple slices to a plate lined with paper towels to absorb any excess moisture. Set aside. (2 minutes)

06

Step

Heat a nonstick griddle over medium heat until it reaches approximately 350 degrees F (175 degrees C). Lightly spray the griddle with cooking spray. (5 minutes)

07

Step

Pour approximately ¼ cup of batter onto the hot griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute, or until small bubbles begin to form on the surface of the pancake. (1 minute)

08

Step

Carefully place a grilled pineapple slice in the center of the partially cooked pancake. Gently spoon a tablespoon or two of additional batter over the pineapple ring, ensuring it's mostly covered. (1 minute)

09

Step

Continue cooking until the pancake is firm around the pineapple slice, approximately 1 to 3 minutes more. Use a spatula to carefully flip the pancake. (2 minutes)

10

Step

Cook the other side of the pancake for an additional 1 to 3 minutes, or until golden brown and cooked through. (2 minutes)

11

Step

Repeat with the remaining batter and grilled pineapple slices, ensuring the griddle remains lightly greased between batches. (Varies)

For an extra touch of decadence, serve these pancakes with a scoop of banana-rum ice cream and a drizzle of caramel sauce.
A dusting of powdered sugar adds a touch of elegance.
To prevent sticking, ensure your griddle is properly heated and lightly greased before cooking the pancakes.
Feel free to adjust the amount of coconut flavoring to your personal preference. Start with ½ teaspoon and add more if desired.
If you don't have an outdoor grill, you can caramelize the pineapple slices in a lightly oiled skillet over medium heat.