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.
Ingredients
- 1.67 cups buttermilk
- 0.5 cups milk
- 2 eggs
- 2 tablespoons butter , melted
- 2 teaspoons vanilla extract
- 1.67 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 pinch salt
- 1 can pineapple tidbits , 20 ounce
- 1 cup sweetened flaked coconut , or more to taste
- 0.75 cups macadamia nuts , chopped
- 0.67 cups white chocolate chips
- cooking spray
Instructions
-
1
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.
-
2
Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
-
3
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.
Nutrition Facts
Per serving
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