Mom deserves the best. Beyond the best, she deserves a breakfast in bed, sipping a Mom-osa, with no chores, no work, and no hassles for just one special day. We're offering Mom our best here, with a scrumptiously sweet pineapple pancake with a perfect crunchy nut topping. Simply the best for all the mothers out there; put your feet up, because breakfast is on us.
Add macadamia nuts to a large non-stick pan and place over medium heat. Stir constantly until lightly browned, 1-2 minutes.
Add coconut and brown sugar and stir constantly until coconut is lightly browned, 1-2 minutes.
Once coconut is lightly browned, immediately remove macadamia nuts and coconut to a plate.
Wipe pan clean and reserve.
Make the Pancake Batter
In a mixing bowl, combine pancake mix and 1¼ cups water. Stir together until batter falls off the spoon in thin ribbons.
If necessary, add additional water 1 Tbsp. at a time to adjust the consistency.
Make the Pancakes
Drain pineapple rings.
Return pan used toast nuts to medium heat and coat with cooking spray. Working in batches, add two heaping ¼ cups pancake batter to hot pan, forming two pancakes. Cook until bubbles appear on the surface and bottom is golden brown, 1-2 minutes.
Place a pineapple ring and cherry on top of each pancake. Flip, and cook until golden brown and fluffy, 1-2 minutes.
Remove to prepared baking sheet, pineapple side up. Repeat twice to make six pancakes total, respraying with cooking spray after each batch. You will have about ¼ pancake batter left over.
Finish the Pancakes
Bake pancakes in hot oven until hot and fully cooked through, 3-5 minutes.
While pancakes finish, make mom-osa.
Make the Mom-osa
In a mixing bowl or pitcher, combine sparkling water, pineapple juice, and orange juice. Serve over ice.
Plate dish as pictured on front of card, garnishing pancakes with macadamia nuts and coconut and serving syrup on the side. Bon appétit, and happy Mother's Day!