It’s not officially summer yet, but I think we’re all feeling the warm weather vibes now that June’s here. So let’s keep the momentum going with a tropical island-inspired weekend breakfast! These Piña Colada Pancakes were meant to be enjoyed on the porch with an iced coffee while soaking up the morning sun! If you’re lucky enough to have a beach or ocean view in front of you, I’m so envious! I’ll be heading 4 hours up north this weekend where the temps won’t break 60 degrees, but hey, I’ll have a porch, a plate of these cakes, a warm cup of coffee, and a distant view of freezing cold Lake Superior. Good enough for me!
While these pancakes are inspired by one of my favorite cocktails, they don’t actually contain any alcohol. Instead, they’re filled with wholesome, paleo-friendly ingredients that will keep you satisfied and energized throughout the day.
Coconut is obviously the star of this recipe, and we’ll be using it in multiple forms. A can of coconut milk for the syrup, shredded coconut or coconut flakes for topping, and coconut flour for the pancake base. Coconut flour is actually getting easier to find these days. I’ve seen it at Trader Joe’s, Super Target, and in the specialty flour section of my local grocery store. However, I’ve scored the best deal right here on Amazon.
The pancake batter comes together quite easily with coconut flour, pineapple chunks, eggs, and almond (or any nut) butter as the main ingredients. The batter will look similar to the good ol’ Aunt Jemima mix you might be used to, but it won’t spread as easily when you pour it onto the griddle. Be sure to use the back of the spoon to spread the batter out into flat circles. From there, flip as you normally would!
For the coconut cream syrup, you’ll need to do a teeny bit of planning, which is why this recipe is great for a weekend breakfast. Grab that can of coconut milk and pop it in the refrigerator the night before. In the morning, open the can and scoop out all the coconut cream that has risen to the top. This glorious fluff is the base for the syrup to which you’ll add maple syrup and a bit of coconut water from the bottom of the can to thin it out.
Once you’ve drizzled the creamy coconut syrup over the cakes, you must not forget the extra toppings! I purchased unsweetened coconut flakes from Super Target and toasted them up really quick in a small skillet on the stove. They add a crunchy texture to each bite. Also, to drive home that tangy, sweet pineapple flavor, sprinkle some slices on top.
Let’s escape to the islands this weekend by way of these Piña Colada Pancakes. It’s a wholesome and filling recipe infused with beachy summer vibes. Cheers to the weekend!
- 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
- 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.
- 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.
- 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.
- Add the toppings: Top the pancakes with a drizzle of coconut syrup, fresh pineapple chunks, and toasted coconut flakes.