Coconut Pancakes

A Taste of Thai

2 cups all-purpose flour

½ cup sugar

4 teaspoons baking powder

1 teaspoon salt

½ cup flaked coconut

1-13.5 oz can coconut milk

4 eggs

¼ cup canola oil

½ teaspoon coconut extract

Sift flour, sugar, baking powder, and salt into large bowl.

Mix in flaked coconut.

Beat coconut milk, eggs, oil and extract together.

Make well in middle of flour and pour in liquid ingredients.

It already smells like coconutty goodness.

Mix just until combined.

Pour slightly less than ½ cup batter onto lightly greased and preheated (375F) griddle.

It's a thick batter!

Cook until small bubbles appear and flip. Cook until golden.

Thick batter makes thick pancakes.

If using a skillet, pan is hot enough when drops of water sizzle and evaporate.

We didn't know what to serve them with, but we had some maple syrup so we ran with it and it was tasty.

My Rating: 4/5 "Very nice! It's everything you love about pancakes with a unique tropical accent. The flakes add fun texture, too. If you like coconut, you'll be very happy with this!"