Piña Colada Pancakes
Bring some tropical sunshine to the breakfast table with a slimming-friendly stack of these Piña Colada Pancakes! Inspired by the flavours of one of our favourite cocktails, we’ve served our coconutty pancakes with a sticky-sweet pineapple and lime topping and a dollop of creamy fat-free Greek yoghurt.
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NutritionPer Serving
- Calories289
- Carbs22g
- Protein21g
- Fat12g
- Saturates6.5g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Set your alarm and liven up your mornings with these cocktail-themed pancakes! Deliciously different from your usual breakfast menu, every bite is bursting with coconut, pineapple and zesty lime.
Instead of regular flour, these pancakes are made using coconut flour. This adds to the flavour, but it’s also higher in protein too. In fact, every 289-calorie portion of pancakes will add 21g of protein to your day. This makes each serving nice and filling, so it’ll keep you going right through until lunchtime.
You’ll need to bear in mind that coconut flour behaves differently to plain flour, so it needs to be mixed with more liquid to get the right consistency for perfect pancakes. For this reason, you won’t be able to swap out this key ingredient when you’re cooking this recipe.
The sticky-sweet topping is made by simmering fresh pineapple and lime juice until you have a tropical syrup that you can spoon all over the pancakes. Add a dollop of creamy fat-free yoghurt on the side and that’s breakfast sorted!
What diets are these Piña Colada Pancakes suitable for?
Our Piña Colada Pancakes can be enjoyed on gluten-free diets, as long as you substitute the baking powder for a suitable alternative.
This recipe is suitable for vegetarians.
If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Piña Colada Pancakes?
You’ll need some coconut flour to make this recipe. This can be found in most supermarkets, usually in the ‘Free From’ aisle. You can also pick it up in health food shops, or online from Amazon.
We’ve also used a plant-based coconut milk alternative such as Alpro or Koko. Your supermarket may also stock an own-brand version, which will also be fine to use.
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This Groovy Organic Coconut Flour can be found on Amazon and it’s ideal for this recipe.
This Alpro Coconut No Sugars Plant-Based Chilled Drink from Amazon is handy if you’re struggling to find it in stores.
How many calories are in these Piña Colada Pancakes?
There are 289 calories per portion in this Piña Colada Pancakes recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Whisk the eggs, coconut milk and sweetener together in a jug and add the vanilla essence.
Step 2
Place the coconut flour and baking powder in a mixing bowl and stir well. Gradually add the egg mixture and whisk until smooth. Cover and leave to rest for 15 minutes while you prepare the topping.
Step 3
Spray a small pan with low-calorie cooking spray and place on a medium heat. Add the pineapple, lime juice, water and 1 tbsp of sweetener to the pan and cook for 10 minutes until the liquid has reduced to a sticky glaze. Set aside.
Step 4
Place a large nonstick frying pan onto a medium heat, spray with low-calorie cooking spray and allow it to become hot.
Step 5
Coconut flour can vary in absorbency from brand to brand, so check your pancake batter. It should have thickened while resting. You want a spoonable consistency, rather than a pouring one. If the batter is too thin add a little extra coconut flour, if it is too thick and some extra coconut milk.
Step 6
Using half the mixture, spoon 3 pancakes, about 8-10 cm in diameter, into the frying pan. Don’t make them too big as they can be quite delicate to flip. Cook for 2-3 minutes, until the bottom is golden and the edges are starting to set. Using a wide spatula, carefully flip the pancakes and continue cooking for a further 1-2 minutes. Stack onto a plate then cook your second batch.
Step 7
Serve 3 pancakes per portion, stacked onto plates and topped with the caramelised pineapple and a spoonful of yoghurt on the side.
What could I serve with these Piña Colada Pancakes?
We hope you’ll find these pancakes really filling all on their own! If you like, you could serve them as part of a big breakfast spread alongside these other slimming-friendly dishes:
How do you know when Piña Colada Pancakes are cooked?
The topping mixture should be cooked until it’s thick and syrupy. Each pancake will need to be cooked for around 2 minutes on each side, until they turn golden and the batter has cooked all the way through.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Piña Colada Pancakes in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftover pancakes and topping separately in the fridge for around 3 days. Make sure that you allow them to cool before putting them in airtight containers and chilling in the refrigerator.
Can I freeze Piña Colada Pancakes?
We wouldn’t recommend freezing this recipe – it’s much nicer when it’s freshly cooked and eaten right away.
How do I reheat Piña Colada Pancakes?
Any pancakes that have been stored in the fridge can be eaten cold or reheated in the microwave. They will only need a minute or two to heat through!
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Piña Colada Pancakes
Bring some tropical sunshine to the breakfast table with a slimming-friendly stack of these Piña Colada Pancakes! Inspired by the flavours of one of our favourite cocktails, we’ve served our coconutty pancakes with a sticky-sweet pineapple and lime topping and a dollop of creamy fat-free Greek yoghurt.
-
Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 289
- Carbs 22G
Instructions
- Whisk the eggs, coconut milk and sweetener together in a jug and add the vanilla essence.
- Place the coconut flour and baking powder in a mixing bowl and stir well. Gradually add the egg mixture and whisk until smooth. Cover and leave to rest for 15 minutes while you prepare the topping.
- Spray a small pan with low-calorie cooking spray and place on a medium heat. Add the pineapple, lime juice, water and 1 tbsp of sweetener to the pan and cook for 10 minutes until the liquid has reduced to a sticky glaze. Set aside.
- Place a large nonstick frying pan onto a medium heat, spray with low-calorie cooking spray and allow it to become hot.
- Coconut flour can vary in absorbency from brand to brand, so check your pancake batter. It should have thickened while resting. You want a spoonable consistency, rather than a pouring one. If the batter is too thin add a little extra coconut flour, if it is too thick and some extra coconut milk.
- Using half the mixture, spoon 3 pancakes, about 8-10 cm in diameter, into the frying pan. Don't make them too big as they can be quite delicate to flip. Cook for 2-3 minutes, until the bottom is golden and the edges are starting to set. Using a wide spatula, carefully flip the pancakes and continue cooking for a further 1-2 minutes. Stack onto a plate then cook your second batch.
- Serve 3 pancakes per portion, stacked onto plates and topped with the caramelised pineapple and a spoonful of yoghurt on the side.
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