Piña Colada Pancakes | Slimming & Weight Watchers Friendly
Bring some tropical sunshine to the breakfast table with a slimming-friendly stack of these Piña Colada Pancakes! Inspired by the flavours of one of our favourite cocktails, we’ve served our coconutty pancakes with a sticky-sweet pineapple and lime topping and a dollop of creamy fat-free Greek yoghurt.
Servings 2
Calories 289kcal
Equipment
- Mixing bowl
- Whisk
- Non-stick frying pan
Ingredients
For the pancakes
- 50 g coconut flour
- 3 eggs
- 100 ml plant-based coconut milk alternative, eg. Alpro or Koko
- ½ tsp baking powder
- 1 tbsp granulated sweetener
- ½ tsp vanilla essence
For the topping
- 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
Instructions
- 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.
Video
Nutrition
Serving: 305g | Calories: 289kcal | Carbohydrates: 22g | Protein: 21g | Fat: 12g | Saturated Fat: 6.5g | Sodium: 880mg | Fiber: 11g | Sugar: 13g
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