Piña Colada Pancakes (+ GIVEAWAY!)

If ever there were a human who does not enjoy the Piña Colada flavored anything, it’s this girl right here. I blame it on an encounter-gone-awry with Malibu Rum when I was 15 21 years old. The experience broke my piña colada. Broke it right in two. Pineapple, you sit over there. Coconut, take a chill pill. Cool it, you two and for heaven’s sake, no colada-ing allowed!

So…okay….so how did the Piña Colada Pancake happen then? Sheeeeer luck. And dire, dire, teeeeeerrible need for a tropical vacation. Bikini body ready or not, tropical me a pancake and make it snappy, son!

I asked you folks through the ol’ twittersphere what your favorite pancake is and the responses I got back all related to bananas. Since I have already posted a banana pancakes recipe and am plumb out of almond milk (which is what I typically use in pancake batter), it made logical sense to utilize my resources; heaven forbid I should have to comb my hair and go to the grocery store.  For a girl who hasn’t been interested in the pineapple coconut combo since she was 15 21, I certainly ruuuuuuuuuuuuv me some Piña Colada Pancakes! I’d hate to sound like a broken record, but this one’s our favorite.

The recipe’s easy. Pineapple Greek Yogurt (from the care package Chobani sent me), coconut milk, Bob’s Red Mill Coconut Flour and brown rice flour. Colada-ing their little faces off in your pancake batter wooooo wooooo! If you remember my slow and low discussion from the Lemon Poppy Seed Coconut Flour Pancakes, the same is true here…coconut flour pancakes take foooooorever to cook but they’re so pillow-y flavorful delicious that they’re well worth the wait.

It’s week 9 of The Pancake Project and look how far we’ve come! We’ve made…

Week 1: Cranberry Orange Oat Flour Pancakes

Week 2: Bacon & Egg Buckwheat Stacks

Week 3: Almond Flour Pancakes

Week 4: Lemon Poppy Seed Coconut Flour Pancakes

Week 5: Cornbread Flapjacks

Week 6: Garbanzo Bean Flour Pancakes with Caramelized Spiced Pears

Week 7: Strawberry Shortcake Pancakes

Week 8: Peanut Butter & Jelly Pancakes

Week 9: Piña Colada Pancakes

And just like the previous weeks, I’m having a Bob’s Red Mill Giveaway! This week, I’m giving away one bag of gluten free coconut flour for your Piña Colada pleasure. All you need to do for a chance to win is comment on this post! The winner will be randomly selected on Wednesday, 3/13 and will be notified through email.

Don’t say it, don’t you eeeeeeven say it!. . .

If you like piña coladas!

Piña Colada Pancakes

Prep Time: 12 minutes

Cook Time: 35 minutes

Servings: 18 to 20 small pancakes

Author: Julia

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Ingredients

• 4 eggs
• ¾ cup coconut milk 1 can, full-fat kind recommended
• 1 cup Pineapple Greek yogurt Chobani recommended
• ½ cup Bob’s Red Mill Coconut Flour
• 1/3 cup Bob’s Red Mill Brown Rice Flour
• 1 teaspoon baking powder
• Pinch salt

For Serving:

• Shredded coconut
• Agave nectar or pure maple syrup

Instructions

1. In a mixing bowl, whisk together the eggs, coconut milk and yogurt.
2. Add the coconut flour, brown rice flour, baking powder and salt and mix until combined. The coconut flour tends to clump up, so smash the clumps with a fork and mix to integrate them in to the batter.
3. Allow batter to sit for 5 to 10 minutes.
4. Add enough oil/butter to a large skillet to coat the bottom and heat it to just below medium heat.
5. Measure out a scant ¼ cup of batter and pour it in the skillet.
6. Allow pancake to cook for 7 to 8 minutes (no joke), carefully flip the pancake to the other side and cook an additional 2 to 3 minutes. These pancakes tend to be fragile, so if they break in the middle while you’re trying to flip them, they need to cook longer or the temperature needs to be slightly hotter.
7. Repeat for the remaining batter. Because these pancakes take so long to cook, we typically have 6 small pancakes cooking at a time between 2 skillets.