First, make your topping: Generously sprinkle both sides of four fresh pineapple slices with brown sugar, then cook in a grill pan over medium heat for 10 minutes, flipping halfway through.

Let cool, then dice.

Meanwhile, mix your batter: In large bowl, stir together rice flour, baking powder, salt, and cinnamon.

Add egg, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended.

Stir in one slice of fresh pineapple, diced, and 2 tablespoon bacon bits.

Spray a mini muffin pan with cooking spray, then fill your tins ¾ of the way with pancake batter.

Top each pancake bite with diced grilled pineapple and additional bacon bits.

Bake at 350 degrees for 15 minutes, or until butter knife inserted in the center comes clean.

Let cool in pan for a couple of minutes, then remove to wire rack to cool the rest of the way.

Enjoy warm, drizzled with maple syrup. Makes 24 pancake bites.