Piña Colada Pancakes
Rating
Your favorite cocktail...for breakfast!
Ingredients
- FOR THE PANCAKES
- 1½ c. flour
- 1 tbsp. baking powder
- 1 tsp. kosher salt
- 1 tbsp. sugar
- 1 c. coconut milk
- 1 large egg
- 2 tbsp. coconut rum
- ⅔ c. crushed pineapple, drained
- FOR THE TOPPING
- ½ c. coconut flakes
- FOR THE GLAZE
- 1 c. powdered sugar
- 2 tbsp. coconut milk
- 1 tsp. pineapple juice
Instructions
- Make the pancakes: Mix flour, baking powder, salt and sugar in a large mixing bowl, forming a well in the center. Add the milk, egg and rum, stirring to combine. Fold in crushed pineapple.
- Place a sauté pan over medium heat. Pour ⅓ cup pancake batter onto the warmed pan, forming a circle with an even distribution of batter. Once bubbles start to form in the batter and a lip forms around the edge, flip pancake. Repeat until you’ve used up all of the batter.
- Toast the coconut: Spread out coconut in a medium-sized sauté pan over medium-low heat, stirring occasionally until coconut flakes are lightly golden. Set aside.
- Make the glaze: Whisk together sugar, milk and pineapple juice to form a thin glaze. Drizzle atop pancakes, along with toasted, shredded coconut.
