Coconut and Pineapple Stuffed Pancakes Recipe

These delicious coconut and pineapple stuffed pancakes are a tropical twist on a classic breakfast favorite. The fluffy pancakes are filled with a sweet and tangy pineapple and coconut mixture, and topped with a drizzle of maple syrup. They are perfect for a lazy weekend brunch or a special occasion breakfast. The combination of flavors and textures will transport you to a sunny beach getaway.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsweetened coconut milk
• 1 large egg
• 2 tablespoons melted butter
• 1 cup chopped fresh pineapple
• 1/2 cup shredded coconut
• Maple syrup, for serving

Directions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, coconut milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat. Once hot, add a scoop of batter to the pan and spread it out slightly with the back of a spoon to form a circle.
5. Cook the pancake for 2-3 minutes, or until bubbles form on the surface. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Remove the pancake from the pan and set aside. Repeat with the remaining batter.
7. In a small bowl, mix together the chopped pineapple and shredded coconut.
8. Take one pancake and spoon a generous amount of the pineapple and coconut mixture onto the center. Fold the pancake in half, enclosing the filling.
9. Serve the stuffed pancakes warm, with a drizzle of maple syrup.
10. Enjoy!

Interesting Facts