Picture"If you like Pina Coladas..."

Picture
If you haven't found out by now, I love breakfast foods any time of the day and I enjoy dreaming up new "breakfast" items almost as much as I enjoy consuming them.

Now, if you have been paying attention, you'll notice that because I was too hungry to take a picture of my pancake batter before cooking it, I am borrowing this submerged ladle picture from this previous pancake post.

Having been living in New York now for eight months and most of the time dealing with the dreary weather I was warned about (although, to be completely fair to my new state, it was a very mild winter), I found myself wishing I was in a tropical setting digging my feet into wet sand (not the type that ends up in my coffee, see below) and slurping something slushy and delicious preferably with alcohol to ease my winter woes. My favorite of the slushy alcoholic substances? Pina Coladas, and not just because there's a catchy song to sing while drinking one. 

If I had had some heavy whipping cream handy and some "whipped cream" flavored rum, I would have thrown together a satisfying topping for my pancakes. Nevertheless, these turned out pretty scrumptious and I didn't have to clean up any wandering sand. 

Jump to the next page for my recipe!

PINA COLADA PANCAKES
Serves: 3-4 (10-12 pancakes)

2 cups Pancake Mix (You can use a store-bought mix or make your own healthier version from Bon Appetit!)
2 Large Eggs
1 cup milk (I always use skim) 
Coconut, shredded or flaked
1 ripe Pineapple, cut into slices or bite-size pieces

1. Blend pancake mix, eggs, and milk until combined. Pour into center of a griddle or frying pan using butter or cooking spray and cook until the edges puff up and bubbles form on the surface.

2. Before you flip you can sprinkle some coconut inside the batter if you'd like some texture, otherwise just pile on top with fruit.

3. Flip and cook until done. Repeat.

4. Top with fresh pineapple and coconut, if desired. 

PERFECT ICED LATTE

All you need is few ounces of cold already-brewed coffee or espresso, milk, sugar, water, and ice. For sweetness, because sugar never dissolves in iced coffee leaving a wet pile of sand at the bottom, I like to add simple syrup. 

Take one part water to one part sugar (I used 1/2c of each so I wasn't swimming in syrup) and dissolve on the stove top until melted. Take off heat and let cool, otherwise your ice cubes will melt. Store in an air tight container in the fridge and add to drinks and cocktails as needed.

Add ice cubes, coffee, milk, and simple syrup to taste. Mix. 

Enjoy knowing that the nutrition you are getting from the fruit on top of your pancakes is more than enough for a lazy breakfast...lunch, or dinner.



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