Tropical Coconut Pancakes

Ingredients

All-purpose flour

1 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Sugar

2 tablespoons

Shredded coconut

1/2 cup

Coconut milk

1 cup

Egg

1, beaten

Vanilla extract

1 teaspoon

Vegetable oil

2 tablespoons (for cooking)

Fresh berries

1 cup (for serving)

Maple syrup

1/2 cup (for serving)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
2. Stir in the shredded coconut, ensuring even distribution throughout the dry ingredients.
3. In a separate bowl, whisk together the coconut milk, beaten egg, and vanilla extract until smooth and well mixed.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Heat a non-stick skillet or griddle over medium heat and brush with vegetable oil to prevent sticking.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown on the other side.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
9. Serve the coconut pancakes warm, topped with fresh berries and a generous drizzle of maple syrup.