Coconut Pancakes with Caramelized Pineapple
Coconut Pancakes with Caramelized Pineapple
Cortney Smith
4
15 minutes
20 minutes
American
Breakfast
These pancakes are perfect for a chilly spring morning or for Easter Brunch
Ingredients
- For The Pancakes
- 1 cup flour
- ½ cup shredded coconut
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons white sugar
- ¾ cup plus 2 tbsp milk
- 1 egg
- 2 tablespoons butter, melted (or oil)
- 1 teaspoon vanilla
For the caramelized pineapple
- ½ pineapple, cut into small pieces
- ¼ cup brown sugar
- 2 tablespoons butter
- 2 tablespoons rum (optional)
Directions
In a large bowl, mix dry ingredients. Add in wet ingredients and stir until just mixed. Batter will be slightly lumpy. Let rest for 10-20 minutes while making the caramelized pineapple.
Heat butter in pan on stove until melted over medium heat. Add pineapple and brown sugar and cook until pineapple is golden and sauce thickens. Add in rum and reduce until sauce is a syrup like consistency.
Ladle pancakes onto a griddle over medium heat, turning when bubbles form on edges of pancakes.
Top pancakes with caramelized pineapple sauce and enjoy!