Pina Colada Pancakes

Happy weekend! 🙂

Well, I’m happy to report that our pool is finally coming along (yay!). This might actually be the latest we’ve ever opened it, but I’m just glad it doesn’t look like tea water anymore.

PoolJust in time for Dad’s Day! And for all the days the air conditioning just won’t cut it 🙂 Hey, if you’re ever in the area…

Pina Colada Pancakes (3)I just loooooove these pancakes. They’re just so… island-y. Like, you get a bite with a pineapple chunk in it and… BOOM. Like a little bite of refreshment. And the cream of coconut really does a nice job with flavor delivery, if I do say so myself.

Cream Of CoconutSomething you should know before making these: The cream of coconut I’m talking about may not be the one you’re thinking of. We’re not talking about the white, thick stuff you find at the top of a can of good-quality coconut milk. Cream of coconut is a syrupy, coconuty liquid that also comes in cans but is entirely different. I know the Coco Lopez brand says “coconut cream” but it’s the same as the Goya that says “cream of coconut.” If you can’t find either of those brands, try to find one that has a recipe for pina colada on it and you should probably be ok 😉

Another thing that makes these pancakes awesome? Zucchini, of course! In this recipe, the zucchini can’t be seen by the untrained eye. I thought this recipe would be another pseudo looks-like-coconut-but-it’s-actually-zucchini recipes like my candy bar recipe, but turns out… completely invisible. I love it, though. Just another way to get veggies in your life! 😀

 

Pina Colada Pancakes

  • Servings: 8-10 pancakes
  • Difficulty: easy
  • Print

 

Ingredients:

  • 1 cup flour (I used whole wheat, but gf people can use 1 cup garbanzo flour + ½ tsp xanthan gum)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup cream of coconut (or the Coco Lopez “coconut cream”)
  • 1/3 cup coconut oil, melted
  • 1/3 cup non-dairy milk
  • Egg replacer equivalent of one egg
  • ½ cup chopped pineapple
  • 1/3 cup shredded coconut
  • ½ cup shredded zucchini (measure after put in a clean towel and excess liquid is squeezed out)
  • Preferred oil for pan (about 1-2 tbsp)
  • Serve with: chopped pineapple and coconut shreds

 

  1. In a medium bowl, combine the flour (+ xanthan gum for gf), baking powder and salt. Add the cream of coconut, coconut oil, non-dairy milk and egg replacer and mix. Stir in the pineapple, zucchini and coconut shreds.
  2. Let the batter rest while you heat a large oiled pan to medium heat. Drop pancakes about 4-5 tablespoons in size into your pan and let cook for 1-2 minutes. Flip pancakes, and let cook for another 1-2 minutes. Remove from pan and cook remaining pancakes (if you have any batter left).
  3. Serve pancakes with chopped pineapple and shredded coconut. Enjoy!

 

Hey, I just realized tomorrow is the first day of Summer, too! Happy Summer! 😀

P.S. I’m going to shoot this recipe over to the Plant-Based Linkup Party at UrbanNaturale. Why don’t you check it out? 🙂

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3 comments

  1. What a great way to shake up breakfast! With hearty, delectable ingredients like these, I will be making this delectable breakfast for friends and family quite often. Thank you so much for sharing this healthy and delicious Pina Colada Pancakes recipe at the Plant-Based Potluck Party Link Up. I appreciate it and I’m pinning and sharing.

    Liked by 1 person

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