Pina Colada Pancakes

Ingredients

• Maple syrup - For serving
• Maraschino cherries - For garnish
• Pineapple chunks - ½ cup
• Butter - 2 tablespoons, melted
• Egg - 1
• Rum extract - 1 teaspoon
• Coconut milk - ½ cup
• Pineapple juice - 1 cup
• Shredded coconut - ½ cup
• Sugar - 2 tablespoons
• Salt - ½ teaspoon
• Baking powder - 2 teaspoons
• All - purpose flour - 1 ½ cups

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Stir in the shredded coconut.
3. In a separate bowl, combine the pineapple juice, coconut milk, rum extract, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
5. Fold in the pineapple chunks.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
7. Pour ¼ cup of batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
9. Repeat with the remaining batter.
10. Serve the pancakes warm, garnished with maraschino cherries and drizzled with maple syrup.