Piña Colada Pancakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
Your favorite cocktail...for breakfast!
Ingredients
- 1 1/2 c. flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. sugar
- 1 c. coconut milk
- 1 egg
- 2 tbsp. coconut rum
- 2/3 c. crushed pineapple, drained
Instructions
- Make the pancakes: Mix the dry ingredients in a large mixing bowl, forming a well in the center. Add the milk, egg, and rum, stirring to combine. Fold in crushed pineapple.
- Place a saute pan over medium heat. Pour 1/3 cup pancake batter onto the warmed pan, forming a circle with an even distribution of batter. Once bubbles start to form in the batter and a lip forms around the edge, flip pancake. Repeat until you’ve used up all of the batter.
- Toast the coconut: Spread Spread out coconut in a medium-sized saute pan over medium-low heat, stirring occasionally until coconut flakes are lightly golden. Set aside.
- Make the glaze: Whisk powdered sugar, coconut milk and pineapple juice to form a thin glaze. Drizzle atop pancakes, along with toasted, shredded coconut.
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