Coconut and Pineapple-Stuffed Pancakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat an outdoor grill for medium heat and spray grate with cooking spray.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': 'Repeat with remaining batter and pineapple rings.'}

📊 Nutrition Facts

Per serving (8 servings total)