Make the syrup: Refrigerate the can of coconut milk overnight. In the morning, open the can and scoop out the white coconut cream. Add the coconut cream and maple syrup to a bowl and whisk. Add in the coconut water, 1 tablespoon at time, until the syrup reaches a smooth and slightly runny consistency.
Make the pancake batter: In a bowl, combine the coconut flour, salt, sugar and baking powder. In another bowl combine the nut butter, eggs, pineapple and coconut water. Add the wet ingredients to the dry ingredients. Stir to combine.
Cook the pancakes: Pour a scant ¼ cup of batter into mounds on a nonstick skillet or griddle set to medium-low heat. Using the back of a spoon, spread out the mounds of batter into circles. Cook each pancake for about 2 minutes per side.
Add the toppings: Top the pancakes with a drizzle of coconut syrup, fresh pineapple chunks, and toasted coconut flakes.
Recipe by Destination Delish at https://www.destinationdelish.com/pina-colada-pancakes/