Piña Colada Pancakes


‘If you like Piña Coladas, getting caught in the rain
If you’re not into yoga, if you have half a brain
If you like making love at midnight in the dunes on the cape
I’m the love that you’ve looked for write to me and escape.’

Sweet, smooth, tropical and satisfying. They consist of cocojut flour, pineapple rings and a made with Icadelicias Almond Spread but you can use any other spread such as Walnut or Coconut. I like the ssuce because it eliminates the use of syrups such as maple, honey, agave or corn syrup. The sauce is also a healthier toping because it provides protein, essential fatty acids and the vitamins and minerals from the spread that you are using. To mix the batter, I used fresh pineapple juice and water. The pancakes are filled with half of a pineapple ring. Besides the Icadelicias sauce, they are topped with slices of strawberries and more pineapple rings.



yield: 1 person

For the pancakes

1/4 cup whole wheat flour

1.5T coconut flour

1/3tsp baking powder

A pinch of sea salt

A pinch of cinnamon and nutmeg

1/3 cup juice from a fresh pineapple

Water for mixing

Pineapple rings

For the Icadelicias sauce:

1T of any Icadelicias Spread

1T of almond milk


Pineapple rings

Slices of strawberries


For the pancakes

1- In a recipient mix all of the dry ingredients for the pancakes.

2- Now, add the pineapple juice and water until pancakes consistency.

3- Turn on a stove top on medium heat and heat the pan with organic coconut oil.

4- Pour a quantity of the batter to the pan. Before flipping the pancake, add a ring of pineapple on top. Flip the pancake and cook another minute.


5- Once done, transfer the pancakes to the serving dish.

For the Icadelicias sauce:

1- Simply mix the spread with the almond milk until smooth.


1- Add the pineapple rings amd steawberry slices to the pancakes and a drizzle of the Icadelicias sauce and enjoy!