Coconut and pineapple stuffed pancakes –Indulging in a delightful breakfast can set a positive tone for the day ahead. One such dish that encapsulates the essence of a tropical morning is Honey Pineapple and Toasted Coconut Pancakes. These pancakes marry the sweetness of honey and pineapple with the crunchiness of toasted coconut, creating a flavorful experience that delights the palate.
Honey Pineapple and Toasted Coconut Pancakes
Get ready to savor the aromatic blend of flavors that will transport you to a beachside paradise. This recipe is perfect for brunch gatherings or a special weekend breakfast for you and your loved ones.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup crushed pineapple, drained
- 1/2 cup toasted shredded coconut
- Honey, for drizzling
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, egg, and melted butter together until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the crushed pineapple and toasted coconut until evenly distributed in the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as necessary.
- Serve the pancakes warm, drizzled with honey and topped with extra toasted coconut and pineapple if desired.
These Honey Pineapple and Toasted Coconut Pancakes are not only visually appealing but also incredibly delicious. Enjoy them fresh off the griddle for the best taste experience!
