Recipe Image
Carol Kicinski
These delicious pancakes will make you feel like you're on a tropical getaway.

Take a culinary vacation with Piña Colada pancakes

Author Byline Image   “If you like Piña 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 Piña 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. 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.
   The pancakes are made with coconut flour, coconut milk, coconut palm sugar and 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
Gluten Free & Dairy Free Piña Colada Pancakes
Makes 12 pancakes
Coconut Pancakes:

3 large eggs
1 cup coconut milk
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
1¾ cup (one 1.5 ounce package) freeze dried pineapple

Coconut Pancakes:
Combine eggs, coconut milk, vanilla, baking powder, salt, and coconut flour in a blender. Blend on high until fully combined, scraping down the sides of the container once or twice. Add 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 about ¼ cup of the batter onto 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. Top with pineapple syrup and a sprinkle of shredded coconut.

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