Sweet, juicy pineapple rings cooked in a light, fluffy, coconut pancake batter for a tropical breakfast!
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 teaspoons sugar
- 1 egg
- 1 cup milk
- 1/2 Tablespoon butter, melted
- 1 teaspoon coconut extract
- 2-4 Tablespoons Butter for griddle
- 1 pineapple, cored and sliced into thin rings
- 1 can coconut milk, refrigerated
- 2 teaspoons white sugar
- Sift together flour, salt, baking powder, and sugar.
- Whisk together egg and milk. Slowly whisk in cooled melted butter and coconut extract.
- Mix wet ingredients into dry until just combined (lumps are ok!).
- Heat a flat griddle over medium heat; melt 1/2 – 1 Tablespoons butter. Once melted and griddle is hot, pour 1/3 cup of the batter onto hot griddle; place a pineapple slice in the middle of each pancake. Once bubbles surface and pop, flip pancake carefully. Cook for an additional 2-3 minutes until golden brown. Continue until all batter is gone.
- If using coconut whipped cream, remove can of coconut from fridge, turn upside down and open. Drain out liquid (reserve if desired). Remove solid cream into a cold mixing bowl, add sugar and whip on high for 4-5 minutes until light and fluffy.
- Serve pancakes immediately with coconut whip, syrup, pineapple, and shredded coconut as desired.
Make sure the coconut milk has been in the fridge for at least 12 hours.