I know I’m posting this when it’s February and we are all COLD (we’ve had two snowstorms this week, I might never see the sun again) but I am craving a vacation and these pina colada pancakes feel like they are as close as I can get.
These oat, egg, pineapple and coconut pancakes are ready in minutes, and they feel like something special y’know? Or maybe I just am thinking that because it’s very unique to use pineapple in the dead of winter. But hey! This works with fresh or frozen pineapple, and to be honest the reason I whipped up this recipe is because I still had a frozen bag of pineapple in the back of my freezer. We do what we can with what we have 😉
This recipe follows my typical pancake recipe format (but I always tweak each one specific to the recipe, so be sure to check my pancake page if you want to try something particular) and uses the following:
- pineapple as the base
- 1 large egg & 1 egg white (so you’ll need two eggs total)
- baking powder
- coconut butter (but coconut oil also works)
- and optional maple syrup if you like it sweet!
You can also vegan-ize this by using an egg replacer! I love JustEgg or VeganEgg. Unfortunately I’ve found that flax egg does not work too well for these. You can see tips for how to veganize in my video below (where I partnered with Thrive Market, it was one of my first brand deals ever and was so fun!)
And if you’re on the hunt for a blender, you can find the one I use here.
Pina Colada Pancakes
- 1/2 cup pineapple chunks 80g fresh or frozen
- 1/2 cup rolled oats 40g
- 1 tbsp maple syrup
- ½ tbsp coconut butter
- 1 large egg
- 1 large egg white
- ¾ tsp baking powder
- Pinch of salt
- Shredded coconut optional for topping
- If your pineapple chunks are frozen, thaw them in the microwave until they are soft, about 30 seconds.
- Add all the ingredients to a small blender and blend until a thick batter forms.
- Put a nonstick pan on medium heat and cook for about 2 minutes on each side, or until golden brown.
- Top with shredded coconut and maple syrup!