• Heat the finely diced pineapple in a small saucepan and as it reduces, smash it with the back of a fork to make a thick pineapple jam. Turn the heat off and let it cool slightly. (You could also purée the pineapple in a food processor, then reduce it.)

  In the bowl of a food processor with a steel blade, add the flour, sweetened coconut flakes, baking powder and soda, cinnamon and salt. Turn on high for a minute to finely mince the coconut flakes.

  In a separate bowl, whisk the eggs, coconut milk, cooled pineapple purée , melted butter or coconut oil. Add the dry ingredients and mix until the batter just comes together.

  Turn the stove to medium. Spray a pan or griddle with cooking spray. Use a 1/3 measuring cup to spoon the batter onto the pan. Cook pancakes for 3 minutes on each side or until golden brown and cooked through. Serve hot with Pineapple-Rum Syrup, toasted coconut flakes and whipped cream.

Pineapple-Rum Syrup

• Melt 1 tablespoon of butter in a large pan over medium heat. Add the finely diced pineapple with a pinch of salt. Saute for about 4 minutes until soft but still holding shape. Add the rum and maple and gently simmer for 20 minutes. If needed, finish with a bit more salt.