Gluten Free Pina Colada Pancakes Recipe

by Carol Kicinski on March 24, 2012

Post image for Gluten Free Pina Colada Pancakes Recipe “If you like Pina Coladas, and getting caught in the rain and the feel of the ocean…come with me and escape.” OK, sorry if the words to that song are now running through your head but you may forgive me after you try this gluten free recipe for Pina Colada Pancakes.

I have been daydreaming of an escape lately – a vacation someplace tropical with crashing waves, white sandy beaches and gentle breezes where I have nothing to do but swim in the ocean, take long walks and read trashy novels.

Alas there is no time right now for a proper vacation but one of the beauties of food is that it can transform you temporarily from one place to another. Eating a beautifully prepared Thai recipe may not be on a par with actually visiting Thailand but for a few moments you can get lost in the exotic flavors and let your taste buds take you on a mini excursion.

This is what these pancakes do for me, they conger up lying in the sand with the waves lapping at the shore, a tropical, umbrella adorned drink in hand, soaking up sunshine and Nora Roberts.

The pancakes are made with coconut flour; a naturally gluten free flour packed with fiber and protein, coconut milk; which not only adds flavor but is a terrific dairy free milk substitute and coconut palm sugar; an unrefined sugar with a low glycemic index that actually contains nutrients and most of all has a rich, complex taste, add to add even more coconut flavor (plus some texture), there is a bit of shredded coconut thrown in. For a total coconut extravaganza, fry these pancakes in a little coconut oil.

While these healthy pancakes are good on their own what really turns them into a mini vacation in your mouth is the syrup. Seriously, this syrup is A-MA-ZING! Made with coconut sugar and freeze dried pineapples it is rich and sweet without the addition of refined sugar. Crunchies makes freeze dried fruit with nothing but fruit – no added sugar, salt or preservatives and GMO free – and I have taken to stocking my pantry with all their varieties but the pineapple is my favorite. You can even use this syrup to turn an ordinary dish of ice cream into a tropical treat.

So if you do like Pina Coladas and getting caught in the rain, the feel of the ocean and the taste of champagne…come with me and escape, if only in a culinary sense, with these pancakes. It may not be a real vacation but it is a darn good breakfast!

Gluten Free Recipes - Pina Colada Pancakes

Gluten Free Pina Colada Pancakes Recipe

Ingredients

Coconut Pancakes

3 large eggs
1 cup coconut milk (I like to use the canned variety)
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/8 teaspoon kosher or fine sea salt
½ cup coconut flour
½ cup shredded coconut plus more for serving
Coconut oil or gluten-free, non-stick cooking spray

Pineapple Coconut Syrup

1 cup water
1 cup coconut sugar
1 ¾ cup (one 1.5 ounce package) Crunchies freeze dried pineapple

Directions

Coconut Pancakes

Combine the eggs, coconut milk, vanilla, baking powder, salt and coconut flour in a blender. Blend on high until fully combined, scrapping down the sides of the container once or twice. Add the ½ cup shredded coconut and pulse the blender a few times to combine. Let the mixture sit and thicken while you heat your skillet.

Heat a skillet over medium heat until a drop of water splashed on it sizzles immediately. Brush with coconut oil or spray with cooking spray. Ladle a scant ¼ cup of the batter on to the hot skillet for each pancake. Cook until the edges of the pancakes look dry and the bottoms are nicely browned, about 2 minutes. Flip and cook until the pancakes are browned on the other side and the top of the pancake feels firm to the touch, another minute or two. Keep pancake warm while making the rest. Serve topped with the pineapple syrup and a sprinkling of shredded coconut.

Pineapple Coconut Syrup

Combine the water, coconut sugar and pineapples in a deep, heavy saucepan. Bring to boil and let boil for 4- 5 minutes until the liquid has reduced and the pineapples are soft. Let cool a little and serve.

Servings

A gluten free recipe that makes 12 three inch pancakes. (These pancakes are rich, 3 per person should be sufficient.)

Ready for dessert?

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Categories:    Breakfast & Brunch

{ 17 comments… read them below or add one }

Jailbreak March 25, 2012 at 5:53 am

I appreciate your wonderful article. excellent information. I hope you release many. I will carry on subscribing

Reply

Carol Kicinski March 26, 2012 at 1:31 am

Thank you.

Reply

Mary Hudak-Colllins March 25, 2012 at 9:46 pm

Carol, this recipe looks divine! I wonder if I could substitute Tofu for the eggs and still have it come out alright? I’m going to have to give it a try :)

Reply

Carol Kicinski March 26, 2012 at 1:31 am

Hi Mary – not sure about the tofu but if you do try it please let me know!!! That would be aewsome for egg free and vegan peeps!

Reply

Sondra Pool March 26, 2012 at 12:09 am

These taste great but I must have done something wrong because the batter was extremely thick so I had to add more coconut milk and then it was a little too thin. I am new to the coconut flour too. This is only my 3rd recipe with it.

Reply

Carol Kicinski March 26, 2012 at 1:28 am

The batter is pretty thick, thicker than most pancake batters but still pourable. Coconut flour has a way of absorbing moisture. If your pancakes seem too thick to you add just a topuch more coconut milk and let it sit a minute. Depending on the humidity of where you live the recipe could need just a touch more coconut milk.

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Joy March 26, 2012 at 1:19 am

Oh my! These sound amazing and after creating these pancakes you do deserve a nice vacation! I have been Paleo for a couple weeks and this look to be ok. So excited

Reply

Carol Kicinski March 26, 2012 at 1:30 am

Thanks for pointing that out Joy – yes I do believe they are Paleo friendly :)

Reply

Donna March 26, 2012 at 1:32 am

That song is now running through my head but that’s ok, these pancakes look and sound AMAZING!!!

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InTolerantChef March 29, 2012 at 8:06 pm

I would certainly feel like I was on a wonderful vacation with a tummy full of these creations! Now, I just need a drink with an umbrella in it to complete the illusion :)

Reply

Carol Kicinski March 30, 2012 at 2:19 am

Exactly! Bring on the fancy drinks with umbrellas.

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Pushpa March 30, 2012 at 10:03 pm

Looks very exotic and delicious.Haven’t baked with coconut flour,this will be a good start.Thanks.

Reply

Carol Kicinski March 31, 2012 at 1:28 pm

Hi Pushpa – yes pancakes are a good way to start using coconut flour as they are more “forgiving”. Enjoy!

Reply

Connie September 16, 2012 at 7:41 pm

These sound so good but am wondering if there is any good substitute for the eggs in this recipe? Some subs work in recipes and I have found others do not. I usually use applesauce and baking powder per egg; however, usually substituting for more than 2 eggs compromises the recipe.

Reply

Carol Kicinski September 16, 2012 at 8:06 pm

I have found the same thing to be true. Also I have not had really good results with subbing out the eggs when I use coconut flour. I checked with some friends who noticed the same thing. The closest would be egg replacemnet and adding some water. Coconut flour really sucks up the moisture. Wish I could give you better guidience!

Reply

Tricia April 6, 2013 at 6:33 pm

Hi! Does your gf flour have bean flour in it?

Reply

Carol Kicinski April 6, 2013 at 9:05 pm

No. it is a combination of rice flour, sweet rice flour, potato starch, and tapioca starch with some xanthan gum.

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