Coconut Pancakes with Pineapple
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 cup self raising flour
- 2 cup milk
- 1/2 cup desiccated coconut
- 80grams butter, melted
- 1/2 pineapple
- 2tablespoons mint, shredded
- 2/3 cup thickened cream, whipped (to serve)
- 1/2 cup maple syrup (to serve)
- 2 eggs
- 1/4 cup caster sugar
Nutrition per serving
3680kJ / 878Cal
3680 Kilojoules or 878 Calories
42% of daily energy intake*
Protein
16.8grams
Fat
38.0grams
Carbs
118grams
Sugars
67.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine flour, coconut and sugar in a large bowl. Whisk milk, eggs and 2 tbs melted butter together. Add to dry ingredients gradually and whisk until smooth. Set aside.
Step 2 of 5
Cut pineapple into quarters. Remove, peel and cut 5mm thick slices.
Step 3 of 5
Heat a non-stick frying pan over medium heat. Lightly grease pan with a little butter. Pour about 2 tbs of the batter into pan (depending on the size of the pan you should be able to cook 2 or 3 at a time). Cook for 1-2 minutes until bubbles appear on the surface. Turn and cook until golden. Transfer to a plate and keep warm.
Step 4 of 5
Increase heat to medium high and add remaining butter. Fry pineapple slices until golden. Remove from pan and keep warm.
Step 5 of 5
To serve, layer pancakes onto plates and top with pineapple. Drizzle with syrup and sprinkle with mint. Serve with cream.
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