Toasted Coconut Pancakes

L�ght and fluffy pancakes w�th toasted coconut! These pancakes are a real breakfast treat!

Ingred�ents

•  1 cup shredded sweetened coconut
•  2 cups wh�te whole wheat flour can use all-purpose flour
•  2 tablespoons  coconut sugar can use brown sugar
•  2 teaspoons bak�ng powder
•  1 teaspoon bak�ng soda
•  1/2 teaspoon salt
•  2 cups  coconut m�lk beverage �n the carton, not canned (can use almond m�lk or butterm�lk)
•  2 large eggs
•  1/4 cup melted coconut o�l
•  1 teaspoon van�lla extract
•  Butter and coconut syrup for serv�ng, �f des�red

�nstruct�ons

1. Preheat the oven to 325 degrees F. Evenly spread out the coconut on a large bak�ng sheet. Bake for 5-7 m�nutes, st�rr�ng once, unt�l coconut �s sl�ghtly toasted. Remove from oven and set as�de.
2. �n a large bowl, wh�sk together flour, sugar, bak�ng powder, soda, and salt. �n a small bowl, wh�sk together m�lk, eggs, coconut o�l, and van�lla. Add wet �ngred�ents to the flour m�xture and st�r just unt�l comb�ned. Do not over m�x.
3. Heat a gr�ddle or pan to med�um low heat. Coat w�th cook�ng spray. Drop about a 1/3 cup of batter onto heated sk�llet. Spr�nkle pancakes w�th toasted coconut. Cook unt�l surface of pancakes have some bubbles and a few have burst, about 2 m�nutes. Fl�p carefully w�th a spatula, and cook unt�l browned on the unders�de, about 2 m�nutes more. Cont�nue mak�ng pancakes unt�l the batter and toasted coconut �s gone. Serve warm w�th butter and coconut syrup, �f des�red.

Recipe Adapted From twopeasandtheirpod