In a large bowl, whisk together all the dry ingredients- all purpose flour, baking powder, cinnamon powder, & brown sugar until well combined. Add in the eggs, coconut milk, melted butter, & vanilla extract. Mix well to form a lumpy batter. Heat a pan and melt the butter. Add a slice of the pineapple ring to center of pan. Sprinkle the top of pineapple with a little of the brown sugar. Cook the pineapple ring until lightly caramelized on one side. Gently flip the pineapple.

Fill the core of the pineapple with a raspberry or cherry. Pour about ¼ of a cup of the prepared batter over the pineapple ring. Cook until bubbles form and the edges start become golden brown and crisp. Carefully flip the pancake with the pineapple ring and raspberry. Cook until golden brown and crisp on the other side. Remove the pancake and place in a serving plate with the pineapple side up. Repeat the process with the remaining batter and pineapple rings until all pancakes are done.

Garnish with roasted coconut flakes & more raspberries. Serve with pineapple syrup, maple syrup, or honey and enjoy!