Piña Coladas: They’re not just for breakfast anymore!

Hold on, scratch that. They’ve never really been for breakfast. Unless, of course, you’re unemployed. Or at an all-inclusive Caribbean resort. Or both.  But that, my friends, is about to change. Because thanks to the fine folks at the Latin kitchenware company IMUSA, I’m about to bring everyone’s favorite tropical cocktail into the land of pancakes! That’s right, I said pancakes. Because when IMUSA asked me to help develop recipes for use with their products, they knew to expect the unexpected.

My tool of choice was their non-stick griddle. That was the easy part. What wasn’t so easy was figuring out the best way to incorporate the essential flavors of coconut and pineapple into the finished product. For time-saving convenience, I chose to use instant pancake mix. This way, you don’t have to get up an hour before everyone else to make breakfast. I also opted to use canned pineapple—since fresh isn’t always available in many supermarkets. This yielded an unexpected solution to my primary problem: rather than waste the flavorful syrup the pineapple comes in, I simply mixed it with some coconut milk to substitute for the liquid component in the pancake mix. The result was a batter with some serious tropical pop.

Then, I upped the ante—placing thin quarters of pineapple slice on top of the batter as it began to cook. I was worried they might stick to the surface when I flipped the flapjacks over, but the IMUSA non-stick griddle proved me wrong. I’ve honestly never worked with a griddle that performed so well over two burners. The heat was even and the surface was flawless. Not a single pineapple stuck and each and every pancake came out golden brown. Topped with a dusting of toasted, sweetened coconut flakes, the only thing missing was a paper umbrella! Of course, if you’re looking to make these pancakes tre authentico (and don’t have plans for the rest of the day)—try them with some of my rhum-maple syrup for a one-way trip to Latino breakfast heaven. Sabroso!

Visit IMUSA’s Recipe page for complete recipe ingredients and preparation