Ingredients
12
12 servings
- •1 ⅔ cups buttermilk
- •½ cup milk
- •2 eggs
- •2 tablespoons butter, melted
- •2 teaspoons vanilla extract
- •1 ⅔ cups all-purpose flour
- •2 teaspoons baking powder
- •2 teaspoons baking soda
- •1 pinch salt
- •1 (20 ounce) can pineapple tidbits, drained
- •1 cup sweetened flaked coconut, or more to taste
- •¾ cup macadamia nuts, chopped
- •⅔ cup white chocolate chips
- •cooking spray
Instructions
- Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
- Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
- Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutritional Facts
Per 12 servings
- Calories: 286
- Carbohydrate: 33g
- Fat: 15g
- Fiber: 2g
- Protein: 6g
- Sugar: 17g
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