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My review
Island Pineapple Pancakes
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ScratchCook
"With these pineapple and coconut pancakes, you can have a morning Hawaiian getaway right in your kitchen. These are sure to become a weekend ritual and will definitely impress any visiting guests."
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Ingredients
30 m servings 286 calsOriginal recipe yields 12 servings (12 pancakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
- Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
- Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Footnotes
- Cook's Notes:
- You can add more or less pineapple, coconut, nuts, and white chocolate based on your preference. I came up with this simply because I wanted to integrate pineapple into my pancakes. The white chocolate made it so my kids would eat it.
- Use your preferred nuts.
Nutrition Facts
Per Serving: 286 calories; 15.1 g fat; 33 g carbohydrates; 6.1 g protein; 40 mg cholesterol; 399 mg sodium. Full nutrition