Tropical Pancakes



I tested this out on my kids and my hubby’s family and they loved it and insisted I pass it on, so here is…

Tropical Pancakes

tropical pancakes

First state the syrup, this is what really makes them tropical.
Take 2 cans of pineapple and blend it up fine.  Use half of one can for the pancakes.  (You can get crushed pineapple or just use your blender/food processor)
tropical pancakes

Put the remaining pineapple in a saucepan with 1 can of coconut milk (get real coconut milk, not water), and about 2 1/2cups of granulated sugar, mixing together well.
 tropical pancakes

Bring mixture to a boil over high heat making sure to get the sugar dissolved and washed down from the sides of the pan. 
tropical pancakes

Reduce heat to med high and let bubble stirring occasionally until the mixture thickens and coats the back of a spoon (about 220°F if you are using a thermometer).  If you look closely at the picture above and below you can see how much water has been boiled out of the mixture.
tropical pancakes

Let cool slightly before serving or completely before storage.  It will keep in the fridge for several months.
Tropical Syrup

While the syrup is cooking start the pancakes. 
Follow the instructions for your favorite pancake mix (I love a combination of the buckwheat and the buttermilk pancake mixes we sell, they are both fresh and delicious.)

Add some nuts (Macadamia or almond are my fav).  And some finely crushed pineapple (about half a can*)  I also add crushed flax seed to increase the protein content  (they have little flavor but make the pancakes very filling.)
tropical pancakes

Cook as usual.
tropical pancakes

You can top the pancakes with more nuts, cream, or some toasted coconut flakes if you want to be really decadent. This also makes a wonderfully different ice cream topping or add to slushies and smoothies to give them a pina-colada flair.

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Tags: pancakes  cooking  pinapple  coconut  coconut milk  breakfast  tropical pancakes  family  food 


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