Coconut pancakes with rum-roasted pineapple
- August 2016
- Serves 2
- Hands-on time 30 min
Start your day with Caribbean flavours and a little bit of rum because, well, why not? Dan Doherty’s recipe adds the classic combination of pineapple and coconut to pancakes to make brunch even more of a treat.
- 44.4g (32.6g saturated)
- 70g (45.5g sugars)
The pancake batter will keep, covered, in the fridge for 1-2 days.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe