INGREDIENTS: (makes about six 6-inch pancakes)
1 cup Pancake Mix (we use Alton Brown's recipe)
1 cup skim milk
coconut oil for frying (add as needed for each batch)
3 Tbsp Butter
2 Tbsp Praline Liqueur
1/2 cup brown sugar, packed
1 cup fresh pineapple pieces (you can use rings if you want it to look fancy, we didn't have any on-hand)
6 maraschino cherries
Combine the pancake mix, milk, and egg, and set aside.
In a medium sauce pan, combine the butter, liqueur, and brown sugar and heat over medium until dissolved, then add the pineapple. Cook for about 5-6 minutes or until caramelized, stirring occasionally.
Meanwhile, heat a skillet over medium and add about 1/4 cup of coconut oil. Once hot, scoop pancake mix into the pan, using about 1/3 cup of batter per cake. Top each cake with a pineapple ring or about 5-6 pieces and a cherry. Continue to cook the brown sugar sauce so it thickens (this will be your syrup). Once the bottom is browned, flip the cakes and cook until golden.
Serve with the brown sugar syrup and devour!