Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.