Coconut Pancakes

• 1 1/2 c. flour
• 2 T. sugar
• 2 T. flaked coconut
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 (14 oz.) can light coconut milk
• 1 T. butter, melted
• 1 large egg

Combine the flour, sugar, coconut, baking powder and salt in a large bowl. Whisk to mix. Combine the coconut milk, butter and egg in another bowl. Add the wet ingredients to the dry ingredients and stir until smooth.

Using a 1/4 cup measuring spoon, ladle the batter onto a hot nonstick griddle. Cook on one side for about 3 minutes or until the tops are covered with bubbles and the edges look a light golden brown. Flip the pancakes and cook for an additional 2 minutes. Serve hot with mixed fruit, shredded coconut and maple syrup.

• Yields: 4 servings
• Preparation Time: 20 minutes