Coconut Pancakes

1. 1

   Preheat oven to 350u00b0F. Spread 2 tablespoons of coconut evenly over a baking sheet lined with parchment paper or a silpat. Bake for a total of about 10 minutes, stirring every 2 minutes after the first 4-5 minutes. Set aside.

2. 2

   Combine dry ingredients (flour through salt) in a large bowl. Combine egg, milk, butter and vanilla in a separate bowl. Whisk wet ingredients into dry ingredients until just combined. Stir in remaining 1/4 cup of coconut flakes. Do not over-mix. Let batter rest for 5-10 minutes.

3. 3

   Heat a nonstick pan or griddle over medium low to medium heat. Lightly grease pan with butter. Using a 1/4 C measure, scoop batter onto pan. Seeing as this is a thick batter, use the back of a spoon to help spread batter into an even, round shape. You may also thin batter with additional coconut milk, if desired. Flip when bubbles form around entire surface and pancake becomes lightly browned, about 1-2 minutes. Cook another 1 minute or so, or until lightly browned on reverse side and pancake rises slightly. Repeat with remaining batter. Serve with toasted coconut, warm maple syrup and room-temperature butter, if desired. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.