Make the pancakes: Mix flour, baking powder, salt and sugar in a large mixing bowl, forming a well in the center. Add the milk, egg and rum, stirring to combine. Fold in crushed pineapple.
Place a sauté pan over medium heat. Pour ⅓ cup pancake batter onto the warmed pan, forming a circle with an even distribution of batter. Once bubbles start to form in the batter and a lip forms around the edge, flip pancake. Repeat until you’ve used up all of the batter.
Toast the coconut: Spread out coconut in a medium-sized sauté pan over medium-low heat, stirring occasionally until coconut flakes are lightly golden. Set aside.
Make the glaze: Whisk together sugar, milk and pineapple juice to form a thin glaze. Drizzle atop pancakes, along with toasted, shredded coconut.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/10/13/pina-colada-pancakes/