Name: Piña Colada Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 c. all-purpose flour -; 1 tbsp. baking powder -; 1 tsp. kosher salt -; 1 tbsp. granulated sugar -; 1 c. coconut milk -; 1 large egg -; 2 tbsp. coconut rum -; 7 tbsp. water -; 2/3 c. crushed pineapple, drained -; 1/2 c. coconut flakes -; 1 c. powdered sugar -; 2 tbsp. coconut milk -; 1 tsp. pineapple juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Piña Colada Pancakes

1. 1 1/2 c. all-purpose flour -

2. 1 tbsp. baking powder -

3. 1 tsp. kosher salt -

4. 1 tbsp. granulated sugar -

5. 1 c. coconut milk -

6. 1 large egg -

7. 2 tbsp. coconut rum -

8. 7 tbsp. water -

9. 2/3 c. crushed pineapple, drained -

10. 1/2 c. coconut flakes -

11. 1 c. powdered sugar -

12. 2 tbsp. coconut milk -

13. 1 tsp. pineapple juice -

How to cook deliciously - Piña Colada Pancakes

1. Stage

Make the pancakes: Mix flour, baking powder, salt and sugar in a large mixing bowl, forming a well in the center. Add in milk, egg, rum, and stirring to combine. Fold in crushed pineapple.

2. Stage

Place a sauté pan over medium heat. Pour 1/3 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.

3. Stage

Toast the coconut: Spread out coconut in a medium-sized skillet over medium-low heat, stirring occasionally until coconut flakes are lightly golden. Set aside.

4. Stage

Make the glaze: Whisk together sugar, milk and pineapple juice to form a thin glaze. Drizzle atop pancakes, along with toasted, shredded coconut.