Recipes Breakfast and Brunch Pancake Recipes Coconut and Pineapple-Stuffed Pancakes Be the first to rate & review! 2 Photos 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. Submitted by The Jazz Chef Published on June 8, 2018 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 8 Yield: 8 stuffed pancakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 cup all-purpose flour ½ cup whole wheat flour ¼ cup ground flax seeds 1 ½ teaspoons baking powder ½ teaspoon salt 1 (14 ounce) can coconut milk ½ (15.5 ounce) can grated coconut in heavy syrup (coco rallado) 2 eggs ½ teaspoon natural coconut flavoring cooking spray 1 pineapple - peeled, cored, and cut into 1/8-inch rings Directions 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. Preheat an outdoor grill for medium heat and spray grate with cooking spray. Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels. Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray. 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. Repeat with remaining batter and pineapple rings. Cook's Notes: If you want to go fancy, you can add some slices of banana and chopped macadamia nuts on top. These are filling, so 1 is a serving. You can also make the coconut pancakes and omit the pineapple. The recipe uses the coco rallado (finely grated coconut in heavy syrup) both as the sweetener and an excellent fiber source. Dried coconut will not work. The grating is wrong and makes the pancakes stringy. I Made It Print Nutrition Facts (per serving) 386 Calories 16g Fat 57g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 386 % Daily Value * Total Fat 16g 21% Saturated Fat 12g 62% Cholesterol 47mg 16% Sodium 270mg 12% Total Carbohydrate 57g 21% Dietary Fiber 6g 23% Total Sugars 33g Protein 8g 15% Vitamin C 82mg 91% Calcium 106mg 8% Iron 4mg 23% Potassium 474mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.