The whole family will love breakfast or brunch with these delicious cornmeal pancakes filled with pineapple and a touch of coconut flavor! Pancakes are a breakfast favorite with kids, but these cornmeal pancakes give your family a new twist on a favorite by infusing the tropical flavors of pineapple and coconut. Check out this simple recipe for pineapple and coconut cornmeal pancakes for a wonderful weekend breakfast!
Pineapple Coconut Cornmeal Pancakes {Recipe}
Ingredients
- ¾ cup water
- ¼ cup cornmeal
- ½ cup cake flour
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 eggs
- ¼ cup coconut cream
- ¼ cup crushed pineapple, fresh or canned & drained
- Butter or margarine
- Pancake syrup
Directions
- In a small saucepan, bring water to boil and add the cornmeal, cooking 4-5 minutes.
- In a medium bowl, sift together the flours, baking powder, baking soda, and salt.
- Add vanilla, eggs, and coconut cream. Mix well.
- Add cooked cornmeal and pineapple.
- Heat a griddle or skillet over medium heat. Place a small amount of butter on the griddle and pour a spoonful of the pancake mixture onto the griddle (to desired size).
- Cook pancake until the surface is full of bubbles, then flip it over until both sides are golden-brown.
- Serve immediately with pancake syrup!
Jeannette Quiñones-Cantore is the CEO and founder of Sazón Boricua. She started her blog from Puerto Rico in 2008 to share recipes, advice and tips for the home. She collaborates with Qué Rica Vida, has been selected as a Top Bloguera by LATISM 2012, and is also the founder of Red Bloguera de Puerto Rico. You can follow Jeanette on Facebook, Twitter, or via her blog Sazón Boricua.Photo © Jeannette Quiñones-Cantore
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