I’ve never wanted to travel so much in my entire life! I suppose not being able to do something makes us want it even more and right now we are all just stuck at home wearing yoga pants, (because I like them not because my real pants don’t fit any more.) I should probably lay off the pancakes a little but I wanted to take my tastebuds on a tropical vacation since I can’t take the rest of my body! At least I didn’t have to get swimsuit ready for my taste-vacation. But seriously, these pancakes are so delicious you will be making them even after we all break out of lockdown!
Here’s what you need for the pancakes:
And for the syrup:
Use a golden (also known as ‘amber’) or spiced rum, one that has been barrel-aged. If you’re not much of a rum drinker and you don’t see the point in buying a whole bottle that you’re never going to use again, you could just get 3 of those tiny bottles that hold a shot apiece. This recipe only calls for 4 ounces of rum and 3 of those little bottles equal 4 1/2 ounces. You’ll just have to figure out what to do with that extra half ounce. Wink!
Make the syrup first.
It has to cook down for 20 minutes, and while that’s happening, you can work on your pancake batter. Then, once it is finished, let it hang out in the pan on back burner to stay warm.
Sauté the finely diced pineapple with butter and a pinch of salt on medium-high heat for about 4 minutes, until the pineapple is softened but still holds its shape.
Add the rum and the maple syrup.
Bring it to a gentle simmer and let it continue to simmer for about 20 minutes. Taste and add more salt if needed. It’s no surprise that this is really sweet, so I like to finish with a little bit more salt at the end.
Turn off the flame and let the syrup hang out until the pancakes are ready. It will seem very loose at first when it is very hot, but it will thicken up a bit as it cools down.
Make the pancakes.
We’ve got fresh pineapple in the syrup and the pancakes! As the syrup begins its long simmer, start reducing your fresh pineapple for the pancakes. The goal here is to get all that pineapple flavor in the pancakes without the extra liquid.
You could either purée the pineapple in a food processor, or finely dice it, then as it cooks down, smash it with the back of a fork. Turn the heat to medium and cook the pineapple with a tablespoon of fresh lime juice for a few minutes, until I all the liquid is evaporated out and you are left with a thick jam-like pineapple purée.
For the dry ingredients.
In a food processor, mince together the flour, salt, cinnamon, baking powder and baking soda with the sweetened coconut flakes for about a minute until the flakes are flakes are well incorporated into the other ingredients.
In a separate bowl, whisk the can of coconut milk with the eggs, melted and cooled butter or coconut oil, both extracts and cooled pineapple purée.
Add the dry ingredients to the wet ingredients and stir until just combined. Over-mixing will result in a pancake that is dense and rubbery, so just stir the batter until it just comes together.
I use a 1/3 cup to scoop the batter onto a preheated pan that has been sprayed with cooking spray. This measurement will yield about a dozen 5 inch pancakes. You will know they are ready to flip when the uncooked side is covered with bubbles.
About three minutes on each side will give you light, fluffy and golden pancakes.
Yum! Top hot pancakes with the warm syrup and sprinkle with toasted coconut flakes. Add a dollop of fresh whipped cream because why not?! This is such a delicious brunch treat that is great for entertaining! The syrup can be made in advance and refrigerated until it is needed. Keep leftover pancakes in a sealed container in the fridge or even freeze them for 3 months!
Other recipes to try:
Pina Colada Pancakes with Pineapple-Rum Syrup
Ingredients
- 2 cup all purpose flour
- 1 cup sweetened coconut flakes
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 egg
- 1 can unsweet coconut milk
- 1/2 cup finely diced fresh pineapple
- 2 tbsp butter or coconut oil melted
- 1 tbsp fresh lime juice
- 2 tsp vanilla extract
- 1/2 tsp coconut extract
Pineapple-Rum Syrup
- 1 tbsp butter
- 1 cup finely diced pineapple
- 4 ounces gold or spiced rum
- 3/4 cup maple syrup
Garnish
- whipped cream
- toasted coconut flakes
Instructions
- Heat the finely diced pineapple in a small saucepan and as it reduces, smash it with the back of a fork to make a thick pineapple jam. Turn the heat off and let it cool slightly. (You could also purée the pineapple in a food processor, then reduce it.)In the bowl of a food processor with a steel blade, add the flour, sweetened coconut flakes, baking powder and soda, cinnamon and salt. Turn on high for a minute to finely mince the coconut flakes. In a separate bowl, whisk the eggs, coconut milk, cooled pineapple purée , melted butter or coconut oil. Add the dry ingredients and mix until the batter just comes together. Turn the stove to medium. Spray a pan or griddle with cooking spray. Use a 1/3 measuring cup to spoon the batter onto the pan. Cook pancakes for 3 minutes on each side or until golden brown and cooked through. Serve hot with Pineapple-Rum Syrup, toasted coconut flakes and whipped cream.
Pineapple-Rum Syrup
- Melt 1 tablespoon of butter in a large pan over medium heat. Add the finely diced pineapple with a pinch of salt. Saute for about 4 minutes until soft but still holding shape. Add the rum and maple and gently simmer for 20 minutes. If needed, finish with a bit more salt.