Florida’S Tropical Pineapple & Coconut Pancakes

• FOR THE PANCAKES:
• 1-1/2 cup Hungry Jack Pancake Mix (You Can Use Any Brand)
• 3/4 cups Water (or As Needed For Your Brand Of Pancake Batter Mix)
• 1 can (5 Oz. Size) Crushed Pineapples And Juices (drained, Reserve Juice)
• 1/2 cups Coconut Flakes
• FOR THE SYRUP:
• 1/2 cups Karo Syrup (clear Corn Syrup)
• Juices From Pineapples
• 1/4 teaspoons Cinnamon

1. Preheat grill or griddle pan to medium heat and liberally coat with cooking spray.
2. In a mixing bowl add pancake batter mix and water using a spatula mix together. Add drained crushed pineapples (save juices) and coconut flakes and stir into batter well. Using a ladle or spoon scoop batter in 5" diameter cakes onto your griddle, leaving space between each. When batter bubbles flip over the pancakes and cook for another 3 minutes. Remove the cooked cakes to a plate. Repeat until you have used all batter mixture.
3. For the syrup:
4. Add Karo syrup, pineapple juices and cinnamon into a microwave safe bowl and stir with a whisk. Microwave for a few seconds to warm it then drizzle over cooked pancakes. Enjoy!

pancake mix, water, coconut flakes, syrup, syrup, pineapples, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/floridae28099s-tropical-pineapple-coconut-pancakes/ (may not work)