2tablespoonsmelted unsalted butter, plus extra for greasing the skillet
1tablespoonpineapple juice (from the can)
1/2of a banana, thinly sliced
6whole canned pineapple rings
1/3cupsweetened shredded coconut
2tablespoonschopped pecans or walnuts (optional)
4ouncescream cheese, softened
1/4teaspoonpure vanilla extract
Whisk together in a medium bowl flour, baking powder, sugar and cinnamon. In a small bowl, whisk together buttermilk, egg, melted butter, vanilla and pineapple juice. Combine the wet ingredients with the dry and then gently fold in the sliced bananas.
To make the pancakes, begin by preheating your skillet or griddle with the extra butter. Test your griddle by adding a drop of water: does it jump all over the surface? If yes, you’re ready to bake some pancakes! (Note: if the water drop immediately evaporates, your pan is too hot).
Ladle 1/4 cup of batter on the griddle as many times as will fit. Then, immediately drop a pineapple ring in the center of the batter on the griddle. Flip the pancakes when bubbles form around the edges of the pancake. Be mindful of the pineapple ring in the batter when flipping—work quickly! Repeat with the remaining batter and pineapple rings. You should have 6 pancakes total.
While the pancakes cook on each side, toast the coconut on a plate in the microwave on 20-second pulses. Stir between each pulse to prevent burning. When the coconut is lightly toasted and brown, you are finished. You can toast your nuts (if using) in the same manner.
After the coconut is done, stir together remaining topping ingredients in a small bowl: cream cheese, powdered sugar, milk and vanilla. Pulse this in the microwave in 20-second pulses until it melts and is slightly runny. Add extra sugar or milk if needed to achieve drizzle-ability.