I love breakfast food. I could really eat pancakes and waffles for breakfast, lunch and dinner if my family were up for that. There are so many delicious combinations of syrups, toppings, fruit filled yumminess that I have to be careful how often I make them. Since the New Year I have been doing surprisingly well at my new year resolutions (granted, it’s only the 28th of January :). As hard as it’s been I have kept my homemade breakfasts to only Saturday or Sunday morning. This past weekend I decided to come up with a healthier alternative for pancakes and syrup–and these whole grain Pina Colada Pancakes were just the ticket! They still had all of the light airy texture that I love, and the sweet syrup but with much less fat and calories than my traditional favorite recipe. I used coconut milk instead of oil and butter, replaced the white flour with whole grain flour and used skim milk instead of heavy buttermilk. I also cut the sugar in half and surprisingly I didn’t miss it (shocking for me, I know!). Hope you enjoy 🙂

Pina Colada Pancakes
Pancakes
  1. 1/2 cup coconut milk
  2. 1 1/2 cups pureed fresh pineapple
  3. 2 1/2 cup skim milk
  4. 4 eggs
  5. 1/3 cup sugar
  6. 1 1/2 tsp. salt
  7. 4 tsp. baking powder
  8. 1 1/2 tsp. baking soda
  9. 3 cups wheat flour
  10. 1 cup white flour (or more wheat flour)
  11. 1 3/4 cups oat flour (or more white or wheat flour)
Pina Colada Syrup
  1. 1 cup coconut milk (the remainder of the can)
  2. 1 cup fresh pineapple, chopped
  3. 3/4 cup sugar
  4. 1 tsp. vanilla
  5. 2 Tbls. butter
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Instructions
  1. Puree the fresh pineapple in a food processor or blender. Pour the pineapple (or use crushed pineapple) into a large mixing bowl. Add the coconut milk, skim milk, eggs, sugar, salt, baking powder, and baking soda and combine until all are mixed together. add the flour in one cup at a time until the batter reaches a smooth, pancake texture (not too thin but not too thick). If the batter is too thick, add a little more milk or if it's too thin, add a little more flour. Heat a hot griddle and spray with cooking spray or melt some butter on the pan. Pour a 1/3 cup of batter on to the griddle and cook until lightly golden on both sides. While the pancakes are cooking, make the syrup.
  2. Syrup: Add the above ingredients into a sauce pan and bring to a low boil. Boil/simmer for 3-5 minutes, or until the sugar is dissolved and the syrup begins to thicken. Pour the syrup over the hot cakes and top with extra pineapple and shredded coconut if desired.
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