I have a big love for breakfast food–especially pancakes.
I love their light, fluffy texture and they can be reinvented with a simple topping.
I think its a genius breakfast food!
As they say, breakfast is the most important meal of the day, so why not make it the most delicious.
This recipe marries the beloved fluffy pancake, and one of summertime’s favorite fruits, pineapple – the tropical flavors are present in these Pina Colada Pancakes.
This summer, with the kids being home and hungry, skip the cereal and oatmeal and indulge in this tasty and mouth-watering recipe for the perfect start to any day.
Pina Colada Pancakes Recipe
pancake mix 1 cup
coconut milk ¼ cup
syrup from can of pineapple chunks ½ cup
canned chunk pineapple ¼ cup
For Rum Maple Syrup (Optional):
butter 1 tablespoon
rum 1 tablespoon
maple syrup ⅓ cup
Sweetened coconut flakes, toasted (optional)
In a medium bowl make pancake batter by mixing pancake mix, coconut milk, and pineapple syrup until well blended.
Heat your IMUSA NON-STICK GRIDDLE on low heat and once thoroughly heated add about 1⁄3 cup of batter.
Gently press about 8 thin slices of pineapple chunks with your finger throughout the pancake and let cook about one minute.
Carefully flip the pancake, making sure that the chunks don’t come off, and cook for another minute.
Keep warm in a toaster oven set at 200oF until ready to serve with warmed rum-maple syrup and toasted coconut flakes.
For Rum Maple Syrup: In a small saucepan melt butter on medium heat. Once it starts to bubble add rum. Mix with a wooden spoon until properly mixed and add maple syrup. Mix and keep warm until ready to serve.