4Tbspbutter56 g, or dairy-free alternative, divided and melted
2Tbspbrown sugar25 g
½cupcanned coconut milk118 mL
1 ½cupflour187 g
3 ½tspbaking powder13 g
1 ¼cupmilk295 mL, or dairy-free alternative
In a large skillet, heat 1 Tbsp butter over medium until lightly brown. Add pineapple rings and cook on both sides until they begin to brown a bit, then add in brown sugar. Continue to cook, flipping rings as needed, until brown sugar is dissolved. Transfer pineapple rings to a plate, leaving juices in the pan.
Pour coconut milk into the skillet with the brown sugar mixture and bring to a simmer for about 5 minutes, stirring frequently. Remove from heat and allow syrup to cool and thicken,
In a large bowl, combine flour, baking powder, salt, and sugar. Pour in milk, stirring just until evenly combined, then mix in remaining 3 Tbsp of melted butter.
Bring a large greased skillet to medium/high heat and pour in batter in ¼ cup portions. Place a pineapple ring into the center of each pancake.
When bubbles have formed on top, flip the pancake and cook until brown on both sides.
Keep pancakes warm in the oven until ready to eat. Serve with a drizzle of the brown sugar coconut syrup.