Coconut Pancakes
Adapted slightly from firstlookthencook
Serves 4

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup light coconut milk
1 1/2 tablespoons canola oil
1 egg

sweetened coconut flakes

Coconut Syrup:
light coconut milk

Preheat oven to 350 degrees. Sprinkle sweetened coconut flakes on a baking sheet and bake for about 10 minutes, stirring often until toasted.

Whisk together coconut milk, canola oil and 1 egg. Combine with dry ingredients and just barely mix until there are no lumps.
Use an electric griddle and heat to 375 degrees. If you don't have a griddle heat a non-stick pan on medium-low. Cover with a little melted butter or spray with cooking spray. Pour about 1/2 cup of batter into the pan. This will make a 6-inch pancake. Cook until there are bubbles on the top of the pancake, then flip to other side and cook until done. My first pancake is usually the sacrifice pancake that I end up eating because it is the one where I can gage the right heat for the following pancakes.

Make the coconut syrup:
Mix equal parts honey and coconut milk for the syrup.

Serve warm pancakes, topped with syrup and toasted coconut.

Note: Pancakes freeze great! I store simply store leftover pancakes in a plastic bag in the freezer for future use.