Pina Colada Pancakes
These pancakes are like a tropical vacation (or at least I like to think that). They use pineapple and coconut butter to get the signature pina colada taste, while still staying gluten free and dairy free by using oats and eggs to get that classic pancake fluffiness! A super healthy and quick breakfast recipe for anyone who is craving the beach.
Ingredients
- 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
Instructions
- 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!
Notes
The biggest thing to note here is the cook time. You want to set up your pan on medium heat and let it take a few minutes to get hot. It's best to cook at this lower temperature for longer so that your pancakes get cooked all the way through!