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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.

Pina Colada Pancakes for breakfast

Course:

Cooking Time:

Prep Time:

Serves:

Breakfast

10 Mins

5 Mins

4


Ingredients

  • ½ Cup Gluten-Free Baking Mix (not pancake mix)(I used Pamela's)
  • 1/2 TSP Gluten-Free Baking Powder
  • 1/4 TSP Salt
  • 2 Tbsp Sour Cream
  • 1 Egg
  • 1/4 TSP Rum Extract
  • 1/8 TSP Coconut Extract
  • 2 TSP Coconut Oil
  • 4 Tbsp Milk
  • 2 Tbsp Chopped Frozen Pineapple
  • 1 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. 

Pina Colada Pancakes for breakfast

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?