Piña Colada Pancakes – Rachel Cooks®

Hotter climate has everybody dreaming about tropical seaside holidays and sipping cocktails by the pool. If the one place you’re going this summer season is your kitchen desk, these piña colada pancakes are the subsequent smartest thing!

The mixture of pineapple and coconut is a candy and tart mixture that may be present in all types of desserts and treats. Piña colada pancakes are a scrumptious breakfast or brunch concept to get pleasure from any day of the week, trip or not!

Tropical Piña Colada Pancakes

Flavored like your favourite cocktail. Piña colada pancakes are made with canned coconut milk, crushed pineapple, and brown sugar, giving them wealthy moisture and delicate sweetness that melts in your mouth. The signature taste of a piña colada cocktail can’t be missed in these pancakes.

An incredible sauce! This recipe additionally features a buttery pineapple rum sauce to take these pancakes excessive! Pour the sauce over your stack and let it get absorbed proper into the pancakes. High it with a sprinkle of toasted coconut, and dig proper in.

Ingredient Notes

• Coconut Milk: You’ll want canned coconut milk, not a coconut milk beverage. Search for the common full-fat coconut milk, not “lite” or decreased fats. You’ll use each the liquid and the cream on high.
• Egg: One massive egg provides richness and taste to the pancakes.
• Brown Sugar: I like the sunshine molasses taste that brown sugar offers these pancakes, and within the candy sauce.
• Vanilla Extract: The flavour of vanilla enhances each pineapple and coconut properly.
• All-Function Flour: All-purpose flour is the bottom of the pancake; you would additionally use a 1:1 gluten-free flour.
• Baking Powder: Baking powder will assist the pancakes rise and develop into gentle and fluffy.
• Canned Pineapple: These pancakes are filled with pineapple; you’ll want a 20 oz. can of crushed pineapple. Purchase the sort that’s packed in juice, not syrup, so your pancakes aren’t too candy.
• Sauce: Butter, brown sugar, pineapple juice (from the canned pineapple), and a dab of the coconut cream are simmered collectively to make a scrumptious sauce that’s completely candy with a delicate caramel taste. I wish to stir in a few tablespoons of darkish rum if I’m making the pancakes for adults. The sauce is thickened with cornstarch.
• Coconut: For an non-compulsory garnish (however I extremely suggest it), sprinkle the pancakes with shredded coconut, coconut flakes, or coconut chips. Toast the coconut calmly for additional taste.

Find out how to Make piña colada Pancakes

Prep coconut milk. Open the can of coconut milk and scoop out two tablespoons from the layer of cream on high. Set that apart for now and pour the remaining coconut milk and cream right into a mixing bowl.

Prep pineapple. Drain the canned pineapple, reserving the entire juice. I drain it in a fantastic mesh strainer set over a bowl; utilizing the again of a spoon, press as a lot juice as potential out of the pineapple. You must get about 1 cup of juice which you’ll be utilizing for the sauce.

Make sauce. In a small saucepan, soften the brown sugar and butter. Whereas it’s melting, add the coconut cream and cornstarch to the reserved pineapple juice; whisk till easy. Add the juice combination to the saucepan and proceed to cook dinner, stirring consistently. As soon as the sauce involves a boil, proceed cooking it for 1 minute. If you wish to add rum to the sauce, let the sauce cool for a few minutes earlier than stirring within the rum.

Make pancake batter. Add the egg, brown sugar, and vanilla extract to the bowl containing the coconut milk. Whisk till fully mixed and easy. Stir within the flour, baking powder, and salt. Gently fold within the crushed pineapple. Set the batter apart for five minutes, whilst you preheat the griddle.

Fry pancakes. Drop batter by massive spoonfuls onto the preheated griddle/pan. Clean out the tops in order that the pancakes are about ½ inch thick. Prepare dinner for about 4 minutes, fastidiously flip the pancakes, and cook dinner for a pair extra minutes till the pancakes are calmly browned.

Serve the pancakes instantly with a drizzle of heat pineapple sauce and topped with coconut. Take pleasure in!

Recipe Variations

• Add a toasted coconut garnish. Golden brown toasted coconut has a candy, nutty taste and a crunchy texture. Merely put the coconut in a skillet over medium-low warmth, stirring ceaselessly, till the coconut is calmly browned and aromatic. Take away the coconut from the new skillet to chill; in any other case, it can preserve browning and should scorch.
• Attempt a flavored rum. Attempt coconut or pineapple-flavored rum for a scrumptious twist on the rum sauce.
• Attempt different toppings. If you wish to preserve it easy, high piña colada pancakes with heat maple syrup. Sliced bananas or mangoes go properly with the tropical theme. Chopped pecans, toasted calmly, can be fantastic, too.

Extra Recipes with a Tropical vibe

Refrigerate: Piña colada pancakes are greatest loved instantly. Nevertheless, leftover pancakes will be refrigerated in an hermetic container for as much as 3 days. Refrigerate rum sauce individually in an hermetic container for as much as 4 days.

Reheat: Gently reheat particular person pancakes within the microwave for 20 to 30 seconds, or till heated via. Reheat rum sauce in a small glass bowl within the microwave for 10 to twenty seconds or till heat, stirring properly earlier than serving.

• Open the coconut milk and scoop out 2 tablespoons of the cream on high. Put aside.

  1 can (14 oz.) full fats coconut milk, divided

• Place a fantastic mesh colander over a medium-sized bowl. Drain the pineapple properly, urgent out as a lot juice as potential. You must have about 1 cup of juice. Put aside the juice.

  1 can (20 oz.) crushed pineapple packed in juice

• To make the sauce, place brown sugar and butter right into a small saucepan over medium warmth. Whereas butter is melting, in a small bowl, whisk collectively reserved pineapple juice, cornstarch, and reserved coconut cream. When butter is melted, stir within the juice combination. Proceed to cook dinner over medium warmth till combination involves a boil; proceed to boil for 1 minute. Take away from warmth. Let the sauce cool a few minutes earlier than you stir within the rum, if utilizing.

  ½ cup packed brown sugar, ¼ cup unsalted butter, 1 cup pineapple juice, 2 tablespoons cornstarch, 2 tablespoons coconut cream, 2 tablespoons darkish rum, non-compulsory

• Once you’ve completed cooking the sauce, make pancake batter. In a big bowl, whisk collectively the remaining coconut milk, egg, brown sugar, and vanilla till easy. Add flour, baking powder, and salt. Whisk till blended. The batter will likely be very thick. Gently fold in drained pineapple. Set batter apart for five minutes whereas griddle preheats.

  1 massive egg, 2 tablespoons packed brown sugar, ½ teaspoon vanilla extract, 1 ½ cups all goal flour, 1 ½ tablespoons baking powder, ⅛ teaspoon salt

• Preheat electrical griddle to 375°F or a nonstick pan on medium low warmth.

• Drop batter by massive spoonfuls onto the preheated griddle. Clean out the tops in order that the pancakes are about ½ inch thick. Prepare dinner for roughly 4 minutes on the primary facet, fastidiously flip, and proceed cooking for about 2 minutes, or till each side are golden brown.

• Serve instantly with heat pineapple sauce., topped with shredded coconut.

• Professional tip: Prepare dinner the sauce earlier than you get began on the pancake batter so it’s able to drizzle on the pancakes as quickly as they’re fried.
• Pineapple: Keep away from pineapple that’s packed in heavy syrup for this recipe. It is going to make the pancakes and sauce too candy. If you happen to solely have tidbits or chunks, give it a quick whirl in your meals processor to interrupt up the big items.
• Coconut: Though shredded or flaked coconut is an non-compulsory ingredient, when you actually wish to drive residence the piña colada taste, I extremely suggest it. Toasting the coconut first intensifies the flavour and provides a pleasant crunch. Put the specified quantity of coconut in a skillet over medium-low warmth, stirring ceaselessly, till the coconut is calmly browned and aromatic. Take away the coconut from the new skillet to chill; in any other case, it can preserve browning and should scorch.
• Storage: Retailer the pancakes and sauce individually within the fridge. They’ll preserve for as much as 3 days.

Serving: 2pancakes with sauce, Energy: 490kcal, Carbohydrates: 66g, Protein: 6g, Fats: 23g, Saturated Fats: 18g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.3g, Ldl cholesterol: 51mg, Sodium: 396mg, Potassium: 341mg, Fiber: 2g, Sugar: 35g, Vitamin A: 329IU, Vitamin C: 10mg, Calcium: 234mg, Iron: 5mg

Vitamin data is mechanically calculated, so ought to solely be used as an approximation.

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