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Florida’s Tropical Pineapple & Coconut Pancakes
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Description
Sit underneath the palm trees swaying with the ocean breezes eating these delicious pancakes!
Ingredients
- FOR THE PANCAKES:
- 1-½ cup Hungry Jack Pancake Mix (You Can Use Any Brand)
- ¾ cups Water (or As Needed For Your Brand Of Pancake Batter Mix)
- 1 can (5 Oz. Size) Crushed Pineapples And Juices (drained, Reserve Juice)
- ½ cups Coconut Flakes
- FOR THE SYRUP:
- ½ cups Karo Syrup (clear Corn Syrup)
- Juices From Pineapples
- ¼ teaspoons Cinnamon
Preparation
Preheat grill or griddle pan to medium heat and liberally coat with cooking spray.
In a mixing bowl add pancake batter mix and water using a spatula mix together. Add drained crushed pineapples (save juices) and coconut flakes and stir into batter well. Using a ladle or spoon scoop batter in 5″ diameter cakes onto your griddle, leaving space between each. When batter bubbles flip over the pancakes and cook for another 3 minutes. Remove the cooked cakes to a plate. Repeat until you have used all batter mixture.
For the syrup:
Add Karo syrup, pineapple juices and cinnamon into a microwave safe bowl and stir with a whisk. Microwave for a few seconds to warm it then drizzle over cooked pancakes. Enjoy!
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