Dairy-Free & Egg-Free Pina Colada Pancakes {Vegan}

Thank you for sharing!

Sometimes, I just need to get away. Things are hectic in my house (3 kids, 2 dogs, and a blog, HELLO!) and I just want a day to sit on the beach and read a book by myself. Jokes on me, I can’t even go pee by myself! Ha! But, that’s really ok, that’s the life of a mom. I can pretend, though, and I can even have a little beachside treat for breakfast to get me in a pretending mood. Ahhh, Pina Colada Pancakes. I can hear the waves now.

Ingredients for Pina Colada Pancakes

Pancakes

  • 2 cups flour
  • 2 cups coconut milk
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 tspn rum extract (or you can just use2-3 tspn rum–I did and they turned out very yummy)
  • 1 tblspn sugar
  • 2 tblspn canola or coconut oil (melted)
  • 1/4 cup crushed pineapple

Pina Colada Topping

  • 1/2 cup coconut milk
  • 1/4 cup crushed pineapple
  • 1/4 cup powdered sugar
  • 1/2 tspn rum extract

How to Make Pina Colada Pancakes

  1. For the pancakes, mix dry ingredients together in a medium mixing bowl.
  2. Mix wet ingredients together in a separate medium mixing bowl.
  3. In 1/3 cup increments, mix wet ingredients into dry, being sure to mix thoroughly until mixture is smooth and no lumps remain.
  4. Heat griddle on medium until water dances on the surface when sprinkled. Turn heat down to medium-low before cooking pancakes.
  5. Spoon pancake mixture onto the griddle in 1/2 to 3/4 ladle-sized portions (no more than 4 to a griddle unless you’re looking for a mess or have one of those awesome huge griddles that can handle 6 easily).
  6. When edges become dry-ish, flip pancakes gently. When underside is equally golden brown, remove from heat and ladle some more on the griddle! Keep going until the entire pancake mixture is cooked and done.
  7. For the topping, begin by opening the can of coconut milk and putting the “cream” portion in a medium mixing bowl. You can discard the coconut water that is left in the can, or you can make some really delicious infused coconut water drink (I hate throwing yummy things away).
  8. Add the powdered sugar and vanilla extract, then mix with a hand mixer for approximately 3 minutes until mixture is stiff and fluffy. This will be thicker and hardier than dairy-milk whipped cream, but that’s just dandy, because it’s yummier anyway (and doesn’t make me sick, so there!).
  9. Fold-in the pineapple until thoroughly mixed.
  10. Place a heaping dollop of the topping on top of hot pancakes and enjoy!

Yield: 12

Dairy-Free & Egg-Free Pina Colada Pancakes {Vegan}

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

I can pretend I'm relaxing at a resort and I can even have a little beachside treat for breakfast to get me in a pretending mood. Ahhh, Pina Colada Pancakes. I can hear the waves now.

Ingredients

  • Pancakes
  • 2 cups flour
  • 2 cups coconut milk
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 tspn rum extract, or you can just use2-3 tspn rum–I did and they turned out very yummy
  • 1 tblspn sugar
  • 2 tblspn canola or coconut oil, melted
  • 1/4 cup crushed pineapple
  • Pina Colada Topping
  • 1/2 cup coconut milk
  • 1/4 cup crushed pineapple
  • 1/4 cup powdered sugar
  • 1/2 tspn rum extract

Instructions

  1. For the pancakes, mix dry ingredients together in a medium mixing bowl.
  2. Mix wet ingredients together in a separate medium mixing bowl.
  3. In 1/3 cup increments, mix wet ingredients into dry, being sure to mix thoroughly until mixture is smooth and no lumps remain.
  4. Heat griddle on medium until water dances on the surface when sprinkled. Turn heat down to medium-low before cooking pancakes.
  5. Spoon pancake mixture onto the griddle in 1/2 to 3/4 ladle-sized portions (no more than 4 to a griddle unless you’re looking for a mess or have one of those awesome huge griddles that can handle 6 easily).
  6. When edges become dry-ish, flip pancakes gently. When underside is equally golden brown, remove from heat and ladle some more on the griddle! Keep going until the entire pancake mixture is cooked and done.
  7. For the topping, begin by opening the can of coconut milk and putting the “cream” portion in a medium mixing bowl. You can discard the coconut water that is left in the can, or you can make some really delicious infused coconut water drink (I hate throwing yummy things away).
  8. Add the powdered sugar and vanilla extract, then mix with a hand mixer for approximately 3 minutes until mixture is stiff and fluffy. This will be thicker and hardier than dairy-milk whipped cream, but that’s just dandy, because it’s yummier anyway (and doesn’t make me sick, so there!).
  9. Fold-in the pineapple until thoroughly mixed.
  10. Place a heaping dollop of the topping on top of hot pancakes and enjoy!

 

Thank you for sharing!

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