Piña Colada Pancakes
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4
Prep Time:
15 mins
Total Time:
30 mins
Jump to recipeYour favorite cocktail...for breakfast!
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Ingredients
For the Pancakes
- 1 1/2 cups
all-purpose flour
- 1 Tbsp.
baking powder
- 1 tsp.
kosher salt
- 1 Tbsp.
granulated sugar
- 1 cup
coconut milk
- 1
large egg
- 2 Tbsp.
coconut rum
- 7 Tbsp.
water
- 2/3 cup
crushed pineapple, drained
For the Topping
- 1/2 cup
coconut flakes
For the Glaze
- 1 cup
powdered sugar
- 2 Tbsp.
coconut milk
- 1 tsp.
pineapple juice
Directions
- Step 1Make 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.
- Step 2Place 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.
- Step 3Toast the coconut: Spread out coconut in a medium-sized skillet over medium-low heat, stirring occasionally until coconut flakes are lightly golden. Set aside.
- Step 4Make the glaze: Whisk together sugar, milk and pineapple juice to form a thin glaze. Drizzle atop pancakes, along with toasted, shredded coconut.
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