Pina Colada Pancakes: Breakfast Doesn’t get Yummier Than This!

Nobody likes the same breakfast over and over again. Clearly I don’t.

While I love pancakes, let’s just admit it, the same nutella, banana pancake trend has kind of faded away.

So to make breakfasts great again and to kick-start your day with something yummy, I bring to you my Pinacolada Pancakes.

Well, in short, that’s how you serve breakfast in style.

Ingredients

• check½ Cup Gluten-Free Baking Mix (not pancake mix)(I used Pamela’s)
• check1/2 TSP Gluten-Free Baking Powder
• check1/4 TSP Salt
• check2 Tbsp Sour Cream
• check1 Egg
• check1/4 TSP Rum Extract
• check1/8 TSP Coconut Extract
• check2 TSP Coconut Oil
• check4 Tbsp Milk
• check2 Tbsp Chopped Frozen Pineapple
• check1 Tbsp unsweetened shredded coconut

Directions

• Whisk together the dry ingredients in a mixing bowl.
• Stir in the egg, extracts, oil and milk
• Fold in the pineapple and coconut.
• Cook on a greased griddle or frying pan as you would normal pancakes, about ¼ cup per pancake over medium heat, cooking for about 3-4 minutes per side.

The Story Behind It…..

I love pancakes.  I mean I love, love, LOVE pancakes.  However, I cannot eat the same, boring plain pancake over and over.

I must have variety, and from chocolate to granola, I will try it.  This pina colada pancake was a definite hit. All of my pancake varieties are for both gluten and gluten-free eaters.

Simply take the add-ins and combine them with your favorite pancake mix or recipe and presto(!) you have your own personalized pancake delicacy.

I really like to make what I consider happy foods on dark, dreary, cold mornings.  I think bringing the flavors of the tropics into theses pancakes does the trick just fine.

Who can be depressed when eating foods reminiscent of sunshine and beaches?