Piña Colada Pancakes
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 50 g coconut flour
- • 3 eggs
- • 100 ml plant-based coconut milk alternative, (eg. Alpro or Koko)
- • 1/2 tsp baking powder
- • 1 tbsp granulated sweetener
- • 1/2 tsp vanilla essence
- • 160 g fresh pineapple, (peeled and diced)
- • juice of half a lime
- • 1 tbsp water
- • 100 g fat-free Greek yoghurt
- • low-calorie cooking spray
Preparation Steps
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.