How to make pineapple pancakes

Pineapples help boost the immune system, build strong bones and aid indigestion. And, despite their sweetness, pineapples are low in calories.

INGREDIENTS

1 x 440g can pineapple slices in natural juice, drained

225g (1 1/2 cups) self-raising flour

1 tsp baking powder

35g (1/3 cup) desiccated coconut

2 tbsp caster sugar

250ml (1 cup) milk

40g butter, melted, cooled slightly

1 tsp vanilla essence

2 eggs

20g butter, extra, chilled

Vanilla ice-cream, to serve

Maple syrup, to serve

Method

In a huge blending bowl, make the hotcake player by mixing together squashed pineapple, sugar, preparing powder, heating pop, salt, eggs, and liquefied spread. 

Gradually include flour until you have a pleasant player. 

Hotness a substantial level nonstick skillet over medium-high hotness. 

Pour flapjack player in 1/4 cup scoops onto the skillet. At the point when air pockets begin to frame on top, flip and cook on the opposite side until gently sautéed.

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