Destination Delish

Wholesome and creative recipes for the vegetable lover

  • Home
  • About Me
  • Recipes
  • Contact
  • Privacy Policy
Home » Breakfast » Piña Colada Pancakes

Piña Colada Pancakes

June 3, 2016 by Krista 14 Comments

Piña Colada Pancakes | Destination Delish - Paleo pancakes with a tropical flair, using wholesome ingredients like coconut flour, nut butter, and fresh pineapple.

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!

Piña Colada Pancakes | Destination Delish - Paleo pancakes with a tropical flair, using wholesome ingredients like coconut flour, nut butter, and fresh pineapple.

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.

Piña Colada Pancakes | Destination Delish - Paleo pancakes with a tropical flair, using wholesome ingredients like coconut flour, nut butter, and fresh pineapple.

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!

Piña Colada Pancakes | Destination Delish - Paleo pancakes with a tropical flair, using wholesome ingredients like coconut flour, nut butter, and fresh pineapple.

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.

Piña Colada Pancakes | Destination Delish - Paleo pancakes with a tropical flair, using wholesome ingredients like coconut flour, nut butter, and fresh pineapple.

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.

Piña Colada Pancakes | Destination Delish - Paleo pancakes with a tropical flair, using wholesome ingredients like coconut flour, nut butter, and fresh pineapple.

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!

 

5.0 from 1 reviews
Piña Colada Pancakes
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Krista
Serves: about 12 pancakes
Ingredients
Creamy Coconut Syrup
  • 1 can (14.5 ounces) coconut milk
  • 3 tablespoons maple syrup
Pancakes
  • 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)
Toppings
  • 2 cups chopped pineapple
  • ½ cup toasted coconut flakes
Instructions
  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.
3.4.3177

Piña Colada Pancakes | Destination Delish - Paleo pancakes with a tropical flair, using wholesome ingredients like coconut flour, nut butter, and fresh pineapple.

Filed Under: Breakfast, Clean Eating, Gluten Free, Paleo, Vegetarian

« Spiralized Dijon Potato Salad
Jicama Black Bean Salsa »

Sign up to receive new recipes via email!

Comments

  1. Kristin Broughten says

    June 7, 2016 at 9:01 am

    HOLY AMAZING!!!! This sounds so delish – I totally have to make these!

    Reply
    • Krista says

      June 9, 2016 at 12:05 pm

      Yes, pure paleo deliciousness 😉

      Reply
  2. rachel @ athletic avocado says

    June 14, 2016 at 3:36 pm

    These pancakes look so yummy! I love the sound of pina colada, pinned 🙂

    Reply
    • Krista says

      June 21, 2016 at 10:21 pm

      Thanks so much Rachel!

      Reply
  3. Jessie {Life As A Strawberry} says

    July 28, 2016 at 10:17 am

    WHAT this is the greatest breakfast idea ever. EVER. I love the coconut milk syrup idea!

    Reply
    • Krista says

      July 28, 2016 at 10:28 am

      Thanks so much Jessie! I might just make a batch right now 🙂

      Reply
  4. Anne says

    July 28, 2016 at 11:31 am

    This looks awesome!

    Reply
    • Krista says

      July 28, 2016 at 2:39 pm

      Thanks Anne!!

      Reply
  5. Brian says

    December 12, 2017 at 3:37 pm

    Forgot sugar in the ingredient list. Not a big deal as you can sweeten this a lot of ways.

    Reply
    • Krista says

      December 12, 2017 at 5:28 pm

      Thanks for pointing that out, Brian!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

Sign up to receive new recipes via email!

Search Destination Delish

Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

mashed cauliflower shepherd's pie in a bowl alongside the casserole dish
Meatballs with toothpicks on parchment paper
A focused view of one bowl of soup with parmesan cheese sprinkled on top.

Sign up to receive new recipes via email!

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more