My daughter has been begging me to come up with a gluten free pina colada pancake for ages. I think the fact that she works at ihop around all those gluten filled pancakes, makes her come home and dream of being able to eat them.
Ingredients you will need:
1 can Coconut Milk
Lite Corn Syrup
1 can of sliced pineapples, in juice
Gluten free all purpose flour
*optional Coconut Flakes
First let’s make the syrup:
In a saucepan add the following:
1 shot of Rum
1 shot of coconut milk
1 shot of lite corn syrup
1 shot of Pineapple juice from your can of sliced pineapple (save the rest)
1/4 cup powdered sugar
4 Tablespoons butter
Bring to a boil and immediately turn low to simmer and reduce it down to a syrup.
Now it is time for the pancakes. All the following ingredients to a large mixing bowl:
1/4 cup coconut flour
3/4 cup gluten free flour
1 teaspoon of baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
1 1/2 cups coconut Milk
1 tsp vanilla
The rest of the Juice from your can of sliced pineapple.
Mix until fully blended with no lumps. I used a paddle attachment.
Heat Coconut oil in hot pan or griddle.
Pour 1/3 cup batter onto hot pan.
When the pancakes puff up and have little holes in them turn over and cook other side.
Repeat with remaining mixture, keep warm in oven or under tin foil.
Serve warm pancakes, drizzled with warm syrup pineapple slices and optional coconut flakes.