Bruleed Pineapple Coconut Pancakes
Bruleed Pineapple Coconut Pancakes are fresh and fruity with a little bit of toasted coconut goodness and a crispy caramelized sugar topping. A great twist on everyone's favorite classic breakfast!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons granulated sugar + more for sprinkling
- 1/4 cup canola oil or coconut oil or butter
- 2 cups flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup pineapple diced
- 1 cup unsweetened flaked coconut
- 2 tablespoons butter
Heat skillet to medium low.
Beat egg, add milk, sugar and vegetable oil. Beat in remaining ingredients until smooth. Stir in diced pineapple.
Pour slightly less than ¼ cup batter onto skillet. Cook until bubbly on top, puffed and dry around edges. Top with a generous pile of coconut and sprinkle with sugar, turn and cook until coconut is toasted and pancake is golden brown.
Serve with freshly whipped cream, powdered sugar, fresh pineapple and cream of coconut syrup.
Calories: 336kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 217mg | Potassium: 479mg | Fiber: 2g | Sugar: 6g | Vitamin A: 240IU | Vitamin C: 2.6mg | Calcium: 197mg | Iron: 2.3mg