Piña Colada Pancakes
Prep time
Cook time
Total time
Serves: about 12 pancakes
Creamy Coconut Syrup
  • 1 can (14.5 ounces) coconut milk
  • 3 tablespoons maple syrup
  • ½ cup coconut flour
  • ⅛ teaspoon salt
  • 2 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • ⅓ cup nut butter
  • 4 eggs
  • ¼ cup finely chopped pineapple
  • ¼ cup coconut water (or regular water)
  • 2 cups chopped pineapple
  • ½ cup toasted coconut flakes
  1. Make the syrup: Refrigerate the can of coconut milk overnight. In the morning, open the can and scoop out the white coconut cream. Add the coconut cream and maple syrup to a bowl and whisk. Add in the coconut water, 1 tablespoon at time, until the syrup reaches a smooth and slightly runny consistency.
  2. Make the pancake batter: In a bowl, combine the coconut flour, salt, sugar and baking powder. In another bowl combine the nut butter, eggs, pineapple and coconut water. Add the wet ingredients to the dry ingredients. Stir to combine.
  3. Cook the pancakes: Pour a scant ¼ cup of batter into mounds on a nonstick skillet or griddle set to medium-low heat. Using the back of a spoon, spread out the mounds of batter into circles. Cook each pancake for about 2 minutes per side.
  4. Add the toppings: Top the pancakes with a drizzle of coconut syrup, fresh pineapple chunks, and toasted coconut flakes.
Recipe by Destination Delish at https://www.destinationdelish.com/pina-colada-pancakes/