I was there a few weeks back and noticed Pineapple Coconut Pancakes on the "special of the day menu". I had just finished a long hike and was really excited about my Avocado Scramble with Bacon, so I didn't order the pancakes, but I've been thinking about them ever since! I finally got around to making them at home this week and O-M-G was it worth the wait! 
This pancake recipe is filled with sweet, tart and tropical flavors! 
They're light and fluffy, and don't forget about the Pineapple Cream Cheese Syrup on top, YUM! 
Ingredients - 1 ¼ cups flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup coconut milk
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp unsalted butter (melted)
- 1 cup pineapple (diced)
- ¼ cup shredded coconut
- 4 oz cream cheese
- ¼ cup coconut milk
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup pineapple (diced)
Combine the egg, milk, vanilla and honey in a large mixing bowl. 
Add in the dry ingredients, stir to combine, then add the melted butter. Combine well, then add the shredded coconut and diced pineapple. 
Heat a large skillet to medium and spray lightly with cooking oil. Pour the pancake batter by ¼ cup into the skillet. Wait for the pancakes to be covered with small bubbles, then flip! Prepare the Pineapple Cream Cheese Syrup by placing all of the ingredients in a food processor or blender. 
Blend until combined. 
Pour the syrup over the pancakes, or serve on the side. 
Such a fun summer breakfast recipe that will put a tasty twist on traditional pancakes! 
Vegetarian Option: This recipe is vegetarian. Gluten Free Option: Substitute gluten-free flour to make this recipe gluten free.Source: http://ladiesblog.net/pineapple-coconut-pancakes.html
