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Tropical Stuffed Pancakes

Pancakes.  Fluffy little pats of doughy goodness cooked on a hot pan.  Who doesn’t like ’em?  And of course, who doesn’t have their own special “twist” for their own pancake mix?

My personal favorite: Stuffed Pancakes!  Fluffly little pats of doughy goodness filled with fruits and nuts cooked on a hot pan.  I was first served a delicious brunch of stuffed pancakes at a gorgeous little brunch cafe in Albany, NY and I have often dreamed of recreating that experience in my own kitchen.

Hello, what could be better than biting into pancake-y love to be met with a mouthful of delicious fruity filling?  Not much, really.

In this version, I used coconut yogurt in place of the traditional egg-and-oil in a regular pancake recpie.  I love the texture yogurt adds to pancakes!  It makes them taste creamier and richer, somehow.  Once upon a time, I saw Giada using ricotta in her pancakes in place of oil, which has always been in the back of my mind.  For my purposes, I use a container of plain So Delicious Coconut Milk Yogurt, and the tropical taste of the coconut lends a perfect background for the tropical fruit filling.

This recipe makes a basic pancake batter.  The mixture it yields is thick and creamy, yet still fluffy… It tasted completely luxurious but is also extremely healthy because coconut is insanely good for you!

Coconut Yogurt Pancakes

  • 2 cups whole wheat flour
  • 1 container So Delicious coconut yogurt
  • 2 tbsp baking soda
  • 1/2 tsp salt
  • 1tbsp agave
  • 1 1/2 – 2 cups water

In a large bowl, whisk together flour, baking soda, salt.  Stir in yogurt, agave, and water.  Set aside for a few minutes while you heat the griddle and put together your filling.  You may wish to thin the batter out further with a tablespoon or two of water before proceeding onto the filling step.

For the filling, in a small bowl, stir together:

  • 2 tbsp jam (I used persimmon here, I also recommend strawberry or apricot)
  • 2 kiwis, diced
  • 2 tbsp chopped pecans
  • 1/2 tsp fresh grated ginger

Working quickly on a greased griddle pan heated to medium low, pour a small amount of pancake batter into desired shape and size.  You may need to help it into shape with the back of a spoon because the yogurt makes this batter kind of thick.

Place a small amount of filling in the center of the batter.

Cover the filling and the top of the pancake with another thin layer of pancake batter (again, quickly so the bottom layer doesn’t cook to much and dry out!).

When the first side is done cooking, flip and cook on the other side until both sides are golden brown.  Repeat with rest of batter.

I tried to make a big one, but it didn’t really work out.

I ate this one as “quality control.”

Then, devour!  Well, honestly I suggest letting them cool a bit before digging in because the fruit can get really hot inside (speaking from experience here).  I topped mine with more filling and ate them with a side of clems and Tazo Zen green tea.

Note: This recipe made its original debut on my old blog and was even noticed by Turtle Mountain, the company which produces So Delicious products!

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