Tropical Piña Colada Pancakes

Ingredients

All-purpose flour

2 cups

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Granulated sugar

2 tablespoons

Shredded coconut

1 cup

Pineapple juice

1 cup

Coconut milk

1 cup

Rum extract

1 teaspoon

Egg

1 large

Unsalted butter, melted

2 tablespoons

Pineapple chunks

1 cup

Maple syrup

for serving

Maraschino cherries

for garnish

Instructions

1. In a large bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir in the shredded coconut.
2. In a separate bowl, whisk together the pineapple juice, coconut milk, rum extract, egg, and melted unsalted butter.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly lumpy.
4. Gently fold the pineapple chunks into the batter.
5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
6. Pour ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip the pancake and cook for another 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm, drizzled with maple syrup and garnished with maraschino cherries.