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2 c. flour
2 tbsp. baking powder
1/4 c. sugar
1/2 tsp. salt
1 (15 oz.) can crushed pineapple
2 eggs, beaten
1 c. milk
1/4 c. vegetable oil
1 c. flaked coconut
Pineapple rings
Additional coconut

Prepare and refrigerate rum sauce. In a large bowl mix flour, baking powder, sugar and salt. Drain crushed pineapple, reserving syrup. Add water to syrup to make 1 cup liquid.

In a medium bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only until combined; batter will be lumpy. In a small bowl, mix pineapple and coconut.

Preheat griddle; brush with oil. Using 1/4 cup batter for each pancake, pour batter onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture. Cook 2-3 minutes on each side. Top with pineapple rings, more coconut and fluffy rum sauce. Makes 16 pancakes.

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