“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 conjure 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, and 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. 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 Pina Colada Pancakes Recipe
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 nonstick cooking spray
Pineapple Coconut Syrup
1 cup water
1 cup coconut sugar
1 ¾ cup (one 1.5 ounce package) freeze dried pineapple
Combine the 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 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.
A gluten free recipe that makes 12 three inch pancakes. (These pancakes are rich, 3 per person should be sufficient.)
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