Pina Colada Pancakes
Good old fashioned pancakes can get boring sometimes – so why not get creative with pineapple and coconut milk! This recipe also includes Rum Maple Syrup for topping! Yum!

Author:
Cuisine: More Favorite Recipes
Recipe type: Breakfast
Serves: 10-12

Ingredients
  • For Pancakes:
  • pancake mix 1 cup
  • coconut milk ¼ cup
  • syrup from can of pineapple chunks ½ cup
  • canned chunk pineapple ¼ cup
  • For Rum Maple Syrup (Optional):
  • butter 1 tablespoon
  • rum 1 tablespoon
  • maple syrup ⅓ cup
  • Sweetened coconut flakes, toasted (optional)

Preparation
  1. In a medium bowl make pancake batter by mixing pancake mix, coconut milk, and pineapple syrup until well blended.
  2. Heat your IMUSA NON-STICK GRIDDLE on low heat and once thoroughly heated add about 1⁄3 cup of batter.
  3. Gently press about 8 thin slices of pineapple chunks with your finger throughout the pancake and let cook about one minute.
  4. Carefully flip pancake, making sure that the chunks don’t come off, and cook for another minute.
  5. Keep warm in a toaster oven set at 200oF until ready to serve with warmed rum-maple syrup and toasted coconut flakes.
  6. For Rum Maple Syrup: In a small saucepan melt butter on medium heat. Once it starts to bubble add rum. Mix with a wooden spoon until properly mixed and add maple syrup. Mix and keep warm until ready to serve.