You need a new breakfast idea. I have a new breakfast idea. Let’s do this. These things are so good, you don’t even need to top them with extra syrup… Even though you’re still allowed to do so, if you wish. Take that, sugar dragon!
Piña Colada Pancakes
Prep time: 5 minutes Cook time: 10-15 minutes Total time: 20 minutes
Yield: 1 serving of around 7, 3-inch pancakes
1/4 cup + 1 tbsp Simply Stacked Pancake Mix
1/2 fully ripe plantain or banana
1/4 tsp vanilla powder
3 tbsp coconut cream
1 tbsp coconut oil, plus more for pan
Pinch of bee pollen (optional)
Water as needed to make a smooth pancake batter consistency
Fresh pineapple, cut into chunks
Shredded coconut, for garnish
1. Mix all ingredients together in a blender. You may whisk them together as well, but a blender will make a smooth consistency easier to reach with the eggs and plantain involved. I use my large Nutribullet cup and it works like a charm.
2. Heat extra coconut oil on a large pan on the stove over medium temperature. Spoon batter onto pan in 3-inch diameter pancake pieces. You can fit 2-3 pancakes of this size at a time.
3. When bubbles appear on the top of the pancakes and edges appear to be turning gold, flip the pancakes. They will only need to cook on this second side for about 30 seconds before being removed from the heat.
4. Once all pancakes are made, clean out your blender and use it to make pineapple juice and pulp from the pineapple chunks. Pour these on top of your pancakes and sprinkle on extra shredded coconut, if desired. Dig in!