Makes: 7 pancakes
Flavorful pancakes full of pineapple, coconut and pecans. Top with real maple syrup for a breakfast treat or ice cream for a delicious dessert.
1 1/2 c
3 1/2 tsp
1 1/4 c
roasted coconut chips
fresh pineapple, grilled and chopped
In a large bowl, sift together the flour, baking powder, salt and sugar. Set aside.
In a separate bowl, combine milk, egg and cooled melted butter.
Make a well in the center of the dry ingredients and pour in the milk mixture. Mix just until ingredients are combined. Gently fold in coconut and nuts.
Heat a lightly oiled griddle or non-stick pan over medium high heat. When a drop of water sizzles on the surface, scoop 1/4 c batter onto the griddle for each pancake.
Sprinkle pineapple on each pancake. When the top of the pancakes are covered in bubbles, flip and brown on the other side.
Serve with warmed real maple syrup and butter.