PIÑA COLADA PANCAKES

Directions for pancakes:

Spray skillet with nonstick cooking spray or grapeseed oil spray. Preheat skillet over low-medium heat.

In a large bowl combine all pancake ingredients. Mix with a hand mixer at medium to high speed until all ingredients have combined.

Pour ½ cup batter on skillet and cook for 45 seconds on each side or until medium brown. Repeat until all batter has been used. Serve with piña colada cream, pineapple chunks, toasted coconut and maple syrup.

Directions for piña colada cream:

In a medium bowl, combine table cream, juice from canned pineapple, coconut extract and rum. Whisk to combine. Drizzle over pancakes and top with chopped pineapple and toasted coconut.

*Tip: Toast sweetened shredded coconut on a non-stick pan over low-medium heat. Shake pan frequently to avoid burning or stir with a large wooden spoon; about 5 minutes or until the shredded coconut is golden brown.