These pancakes are delicious right off the griddle but the flavor is even better the next day. These are my favorite weekend treat and the leftovers can be enjoyed all week.
2 cups Bisquick
½ cup Skim milk
½ cup Coconut milk
2 Eggs
1 tsp. Vanilla
¼ tsp. Coconut extract
2/3 cup Shredded coconut
1 cup Diced Pineapple
¼ cup Rum (can substitute water or pineapple juice)
Mix ingredients well. Ladle ¼ cup of batter onto buttered griddle or smooth-surface pan for each pancake and cook on medium-low heat until golden brown on both sides. Serve with warm Pineapple Coconut Chutney or syrup and butter.
Store leftover pancakes in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for 30 seconds or in the toaster oven for a crisper pancake.
Makes 18-20 pancakes.
2 cups Bisquick
½ cup Skim milk
½ cup Coconut milk
2 Eggs
1 tsp. Vanilla
¼ tsp. Coconut extract
2/3 cup Shredded coconut
1 cup Diced Pineapple
¼ cup Rum (can substitute water or pineapple juice)
Mix ingredients well. Ladle ¼ cup of batter onto buttered griddle or smooth-surface pan for each pancake and cook on medium-low heat until golden brown on both sides. Serve with warm Pineapple Coconut Chutney or syrup and butter.
Store leftover pancakes in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for 30 seconds or in the toaster oven for a crisper pancake.
Makes 18-20 pancakes.
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