Pina Colada Pancakes {Dairy Free}
Pina colada pancakes are a tropical and fun way to start the day. Dairy free pancakes never tasted so amazing. And don’t sleep on that pineapple brown sugar syrup!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 2-3 Servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
For the pancakes:
1 C flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
Zest of one lime
2 T coconut oil
1 C coconut milk
1 egg
For the syrup:
1/4 C brown sugar
1 tsp honey
1 C chopped pineapple
1/4 C water
Juice of one lime
pinch of salt
Toasted coconut flakes to serve
Instructions
In a large bowl combine the flour, baking powder, baking soda, kosher salt, and lime zest. Using your fingers, rub the coconut oil into the flour, until there are no more big pieces of coconut oil and the flour looks mealy, kind of like grated parmesan cheese.
In a small bowl beat together the egg and coconut milk. Add to the dry ingredients and mix just until no dry flour remains – lumps are OK.
Cook the pancakes in a greased skillet over medium low heat, measuring 1/3 cup of batter for each pancake. They should take about 2 minutes per side, but you’ll know they’re ready to flip with they start to get dry at the edges and bubbles break on top. Keep pancakes warm in a 250° oven while you cook the remaining batter.
While you cook the pancakes, add all of the syrup ingredients to a small saucepan set over medium heat. Bring to a boil, reduce the heat, and let simmer for 5-10 minutes, or until you’ve reached a syrupy consistency (thinner than caramel, but thicker than water). Turn of heat and set aside for serving.
Notes
You can also melt the coconut oil and add it at the end, but I like to have fewer dishes to wash, so to each his own.
This makes more syrup than you might need – but it’s really great on ice cream too, so problem basically solved.
I like to make a double batch on the weekend and then freeze whatever we don’t eat. If you do this place the pancakes in a single layer on a sheet tray and put the whole thing in the freezer. When they’re rock solid transfer them to a zip top freezer bag (or other container) and store for up to 3 months. Don’t skip the sheet pan step or you’ll end up with one frozen pancake mass that you can’t separate into individual servings.
There isn’t any alcohol in this recipe, but if you’re feeling boozy you can add a splash of rum to the syrup. For safety I’d do this off heat.
Keywords: tropical pancakes, dairy free pancakes, pina colada pancakes, summer breakfast, pineapple brown sugar syrup
Find it online: https://joeats.net/home/pina-colada-pancakes/