Name: Coconut and Pineapple-Stuffed Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: All-purpose flour - 1 cup; Whole wheat flour - ½ cup; Ground flax seeds - ¼ cup; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Coconut milk - 1 (14 ounce) can; Grated coconut in heavy syrup (coco rallado) - ½ (15.5 ounce) can; Eggs - 2; Natural coconut flavoring - ½ teaspoon; Cooking spray - ½ teaspoon; Pineapple - peeled, cored, and cut into 1/8-inch rings - 1

Ingredients for - Coconut and Pineapple-Stuffed Pancakes

1. All-purpose flour 1 cup

2. Whole wheat flour ½ cup

3. Ground flax seeds ¼ cup

4. Baking powder 1 ½ teaspoons

5. Salt ½ teaspoon

6. Coconut milk 1 (14 ounce) can

7. Grated coconut in heavy syrup (coco rallado) ½ (15.5 ounce) can

8. Eggs 2

9. Natural coconut flavoring ½ teaspoon

10. Cooking spray ½ teaspoon

11. Pineapple - peeled, cored, and cut into 1/8-inch rings 1

How to cook deliciously - Coconut and Pineapple-Stuffed Pancakes

1 . Stage

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 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

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 . Stage

Repeat with remaining batter and pineapple rings.