Oh brunch! How I love you! A few years ago, we spent a few days in Denver on the way to Yellowstone. What a cool city! If you go, the art museum there is absolutely amazing. Definitely in my top 5 art museums ever. There’s a breakfast place there called Snooze. http://snoozeeatery.com/ You have to wait to get in, but it’s oh so worth it! Mmmm. Sweet potato buttermilk pancakes topped with homemade caramel, candied pecans and ginger butter. Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter. I LOVE those pineapple upside down pancakes!
I started playing with that idea in my kitchen trying to bring a little vacation home. I added dollops of crushed pineapple and a sprinkle of sugar to each pancake before flipping it, and it caramelized so nicely. Delish. Then it hit me! Coconut flour is healthier than regular flour and it’s banging the same tropical vibe. And coconut milk makes everything more decadent even though it’s good for you. Oh baby! The wheels were spinnin’! Coconut flour and almond flour pancakes love to stick to the pan, so you need to make them smaller. And that would make adding a little dollup and sprinkle to each fussy. Hmmm. In Maricel Presilla’s Gran Cocina Latina: The Food of Latin America, she makes the most cravable caramelized pineapple, avocado, and red onion salad. (She has a killer restaurant in Hoboken, New Jersey, right through the Lincoln Tunnel from Manhattan, called Cucharamama, and you must go if you’re ever near there. She’s a culinary genius and food history nerd extraordinaire!) The pineapple is caramelized under the broiler, just getting turned once. Perfect technique for this!
They’re healthier this way, but they’re yummier, too! It tastes like an island vacation. It’s a little plate of sunshine. Delicious, delicious sunshine.
It’s a weekend, so let’s set the kitchen mood! Put on a Marley’s Legend or turn your XM to 42 for the reggae channel. Prefer a little Cuban music? Albita’s No Se Parece A Nada wonderful. Or a little Jazz or Blues is always brunch appropriate. Or crank Metallica’s Kill ‘Em All (Remastered). You do you. Open the windows. But brunch is really at its yummiest on the porch. Truth.
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Jen’s Pina Colada Coconut Pancakes
Preheat your broiler on high with your rack about 6 inches from the heat.
1 pineapple, ends and shell removed, quartered lengthwise, and then cored
1 Tablespoon sugar
Sprinkle. Place on a baking sheet lined with foil, then sprayed with nonstick spray. Broil, turning once until nicely caramelized and super fragrant, about 20 minutes total. Set aside to cool.
½ cup coconut flour
1 teaspoon baking powder
¼ teaspoon salt
Sift or whisk together.
¼ cup, plus 2 Tablespoons coconut oil, melted
2 Tablespoons maple syrup
5 large eggs, room temp
Whisk in, 1 at a time.
1 cup canned, full-fat coconut milk
1 teaspoon vanilla extract
1 teaspoon rum extract – Coconut extract is nice, too, but we favored the rum
Whisk in. Stir in the dry ingredients until barely incorporated. Let it rest five minutes to thicken. Heat your griddle to medium. When it’s nice and hot, spray with nonstick spray (I like the canola) or brush on a little more coconut oil. Add about a Tablespoon of batter for each pancake, and cook until they’re golden on both sides, about 5 minutes total.
Plate! Chop up the pineapple and top the pancakes.
2 bananas, sliced or roughly chopped
½ cup shredded coconut, lightly toasted on the stove or in the oven until it has just a hint of beige going on
¼ cup macadamia nuts, chopped
Lime wedges, optional, but oh so nice
Pile and sprinkle.
½ cup canned, full-fat coconut milk
½ cup maple syrup
Whisk together and warm in the microwave for a minute. Drizzle.