It’s summertime! Bring on all the late breakfasts, ripe fruit, and sunshine! If you’re in a landlocked state, you’re probably dreaming of the beach…
If you can’t go somewhere tropical, bring the tropics to you! Based off everyone’s favorite drink, these piña colada pancakes taste just like summer. Juicy pineapple, creamy coconut syrup, rich whipped cream, and crispy coconut flakes come together to make a delicious tropical breakfast.
Don’t skip on the fresh pineapple. Yes, canned pineapple is much easier, but fresh pineapple is SO MUCH BETTER. Canned pineapple hardly has any flavor—it’s not acidic enough to be able to contrast with the creamy coconut. Take the time to cut a fresh pineapple. It is so worth it.
You have to try Lehi Mills Coconut Syrup. It’s sweet, creamy, buttery, coconutty, and all around delicious. The best part? It tastes just like the stuff in Hawaii!
If you don’t have any on hand, you can make your own too. Find the recipe here. Lehi Mills Coconut Syrup is easier and more delicious, though!
Piña Colada Pancakes
- 2 cups Lehi Mills Whole-Grain Pancake Mix
- 1 ½ cups water
- 1 cup chopped fresh pineapple
- 1/3 cup toasted coconut flakes
- Whipped cream
- Lehi Mills Coconut Syrup (or homemade)
- Cut pineapple into small chunks. Set aside.
- Toast coconut in a small skillet over medium heat. Watch it carefully. Once the coconut starts to brown slightly, remove from heat and stir. Set aside.
- Mix 2 cups pancake mix with 1 ½ cups water. Cook on a lightly greased griddle at 375° F.
- Top each stack of pancakes with fresh pineapple, toasted coconut, and whipped cream.
- Drizzle with Lehi Mills Coconut Syrup. Enjoy!
— Lindsay S.