Go Back
–+ servings
With any regular pancake mix, a little butter and some shredded coconut, you can have a super tasty and fun breakfast on the table in no time!
Print

Coconut Crusted Pancakes with Pineapple Compote

Crispy, crunchy coconut coated pancakes topped with warm pineapple compote. You definitely want to wake up to these pancakes!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 72kcal
Author Heather Cheney

Ingredients

  • Favorite Pancake Batter prepared as directed
  • 1 cup shredded sweetened coconut flakes
  • butter
  • 20 ounces crushed pineapple
  • 2 tablespoon sugar

Instructions

  • Pour pineapple with juice in a small sauce pan, stir in sugar, and simmer for 20 minute or until most of the liquid as evaporated and the pineapple is soft.
  • In a non-stick skillet melt about 1 teaspoon of butter and sprinkle coconut into the pan, coating the surface that the pancake will cook on.
  • Slowly pour batter over coconut and cook as directed, flipping once.
  • Repeat for each pancake. Serve hot with warm pineapple compote.

Nutrition

Serving: 1serving | Calories: 72kcal | Carbohydrates: 18g | Potassium: 117mg | Fiber: 1g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 8.9mg | Calcium: 15mg | Iron: 0.3mg