Piña Colada Pancakes

I had an idea, googled it, and there was a recipe.  There were a lot of recipes, actually.  This offering from Hilah Cooking was closest to what I had in mind.  I just tweaked it to use an 8 oz can of crushed pineapple.

I'm trying to avoid ultra-processed foods now, but there are some in the house.  Done with bacon, and I rarely buy deli meat, but there were two packages of sausage links in the freezer.  As far as bread products, there's one pack of Chips Ahoy! and the last of a box of Wheat Thins.  I can't give up entirely on sauces or creamy salad dressings.  Either they're impractical to make myself (soy sauce), or the preservatives mean I can finish the batch at leisure.  Regular processed foods, like using flour in home-made goods, isn't something I'm ready to give up yet.  On the plus side, the doctor said I should work more salt into my diet, as long as it doesn't cause migraines.

I have a few weeks of frequent breakfasts at home before the schedule changes again.  A couple of days are early baking shifts, so those are at work.  The extra physical workout of baking means I can get away with pancakes the other days.  And I am definitely out of shape.  The first two baking days kicked my butt.

1 egg
*1 C coconut milk
1 Tb brown sugar
1 tsp vanilla
1 8 oz can crushed pineapple with its juice
1-1/2 C flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
*1/2 C unsweetened coconut flakes, toasted if desired
oil for the griddle
*1/2 C maple syrup
1/2 tsp rum extract or 2 Tb dark rum

1.  Empty out can of coconut milk, whisk to combine solids and liquids, and measure the one cup.  About 3/4 C will be left if you used a 15 oz can.  I made decaf, stevia-sweetened chai, then turned it into popsicles.  Next time I'll blog it, because they were yummy.

2.  Whisk together the coconut milk, brown sugar, egg, and vanilla.  Separately, combine flour, baking soda, baking powder, salt, nutmeg, and coconut flakes.

3.  Combine wet and dry ingredients.  Stir in the can of crushed pineapple.  Allow to sit about five minutes as you warm up a griddle over medium heat.  Lightly oil with just enough to cover the surface.

4.  Spoon out pancakes about 1/4 C, or 4".  I tend to make mine closer to 3 Tb.  This is a very thick batter.  It will spread slowly.  Allow to cook until bubbles stop breaking on top and the bottom is a medium brown, about 3 minutes.  Flip and cook the other side.  These are kind of fluffy.  If they're cooking too quickly, lower the heat so the middle cooks through.  Remove to a warm plate, re-oil the griddle and repeat as necessary.

5.  While the pancakes are cooking, make the syrup.  In a small pot, stir together maple syrup and rum extract.  Heat on low until it just starts to bubble.  If desired, bring to a full boil for one minute to boil off alcohol.  Serve syrup warm for better rum flavor.

6.  Serve up warm pancakes with rum syrup, and butter if you like it.

Serves 4-6

Difficulty rating  :)