Pina Colada Pancakes

These tropical-inspired pancakes are infused with the flavors of piña colada, perfect for a delightful breakfast or brunch.

Ingredients - Serves 4

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