Pina Colada Pancake

This not-too-sweet pancake is light and airy and filled with coconut flavor. You won’t miss the syrup, but you might miss the rum.

Ingredients

2 tablespoons coconut butter
1 cup semolina flour
1 1/2 cups coconut milk
two teaspoons baking powder
1/4 teaspoon baking soda
4-6 pineapple rings, packed in juice
1/2 cup maraschino cherries
1 tablespoon shredded coconut

Method

  1. Preheat your oven to 350 degrees.
  2. Line a pie tin with parchment paper. Arrange pineapple rings and cherries at the bottom of the pan.
  3. Using a high-speed blender, mix together the semolina, coconut milk, baking power, baking soda, pineapple juice, and coconut butter until it is just combined. Do not over mix.
  4. Pour the batter over the pineapple and cherries. Some of the cherries will float to the top.
  5. Sprinkle the shredded coconut over the top.
  6. Bake for 25 minutes, or until a knife inserted in the center comes out clean.
  7. To plate, flip the pancake onto a serving platter.

Pina Colada Pancake

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 2 servings

Ingredients

  • 2 tablespoons coconut butter
  • 1 cup semolina flour
  • 1 1/2 cups coconut milk
  • two teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 4-6 pineapple rings, packed in juice
  • 1/2 cup maraschino cherries
  • 1 tablespoon shredded coconut

Instructions

  1. Preheat your oven to 350 degrees.
  2. Line a pie tin with parchment paper. Arrange pineapple rings and cherries at the bottom of the pan.
  3. Using a high-speed blender, mix together the semolina, coconut milk, baking power, baking soda, pineapple juice, and coconut butter until it is just combined. Do not over mix.
  4. Pour the batter over the pineapple and cherries. Some of the cherries will float to the top.
  5. Sprinkle the shredded coconut over the top.
  6. Bake for 25 minutes, or until a knife inserted in the center comes out clean.
  7. To plate, flip the pancake onto a serving platter.
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