1. Prepare the Wet Ingredients:

• In a medium bowl, whisk together the egg, milk, coconut milk (or regular milk), melted butter (or oil), and vanilla extract. Mix until the ingredients are well combined.
• If you’re using fresh pineapple, finely chop it. For canned pineapple, drain and pat it dry with a paper towel to remove excess liquid, then chop it into small pieces.
• Add the pineapple chunks to the wet ingredients and stir gently to combine.

2. Mix the Dry Ingredients:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Stir until the dry ingredients are evenly mixed.

3. Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. The batter should be lumpy — don’t overmix or the pancakes will become dense.
• If the batter is too thick, you can add a little more milk (1-2 tablespoons at a time) to reach your desired consistency.

4. Cook the Pancakes:

• Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan and swirl it around to coat.
• Once the pan is hot, scoop about 1/4 cup of batter for each pancake onto the skillet, leaving some space between each pancake.
• Cook for 2-3 minutes, or until small bubbles form on the surface of the pancakes and the edges start to set. Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
• Continue until all the pancakes are cooked, adding more butter or oil to the pan as needed.

5. Serve:

• Stack the pancakes on plates and serve immediately with your choice of toppings, such as maple syrup, honey, whipped cream, fresh pineapple slices, toasted coconut, or mint leaves.
• For an extra tropical touch, drizzle some coconut syrup or a sprinkle of toasted shredded coconut over the pancakes.