"What do you think for this year's boot camp?" I asked Kim on a Sunny, humid Sunday while chatting with her at her booth at the Miami book fair. "Grilled Pineapple" she said without hesitation. "Ok, ill see what I figure out." That conversation was the inspiration for this recipe. After looking up ideas on how to create a healthier, creative version of pancakes that hasn't already been placed on the site. I came up with this paleo pina colada pancake recipe. After all, who doesn't enjoy some pina colada in their life? Even if this is a healthier take on the classic alcoholic drink.
Servings: 10 pancakes
PREP TIME 15 mins - COOK TIME - 20 mins - TOTAL TIME - 35 mins
Creamy Coconut Syrup
1 can (14.5 ounces) coconut milk
3 tablespoons maple syrup
½ cup coconut flour
⅛ teaspoon salt
2 tablespoons coconut sugar
1 teaspoon baking powder
⅓ cup nut butter (Nuttzo)
¼ cup finely chopped pineapple
1 teaspoon cinnamon
¼ cup coconut water (or regular water)
2 cups chopped pineapple
½ cup toasted coconut flakes
Make the syrup: Refrigerate the can of coconut milk overnight. In the morning, open the can and scoop out the white coconut cream. Add the coconut cream, cinnamon, and maple syrup to a bowl and whisk. Add in the coconut water, 1 tablespoon at a time, until the syrup reaches a smooth and slightly runny consistency.
Make the pancake batter: In a bowl, combine the coconut flour, salt, sugar, and baking powder. In another bowl combine the nut butter, eggs, pineapple, and coconut water. Add the wet ingredients to the dry ingredients. Stir to combine.
Cook the pancakes: Pour a scant ¼ cup of batter into mounds on a nonstick skillet or griddle set to medium-low heat. Using the back of a spoon, spread out the mounds of batter into circles. Cook each pancake for about 2 minutes per side.
Add the toppings: Top the pancakes with a drizzle of coconut syrup, fresh pineapple chunks, and toasted coconut flakes.