Coconut Pancakes

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate bowl, beat the egg and then add the coconut milk, shredded coconut, and melted butter or coconut oil. Mix until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough pancakes. It's okay if the batter is slightly lumpy.

Heat a skillet or griddle over medium heat and add a little butter or oil to prevent sticking.

Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set.

Flip the pancakes carefully with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

Once all the pancakes are cooked, stack them on a plate and serve immediately.

Drizzle with maple syrup or spoon over fruit compote for a delicious finishing touch.

Optionally, garnish with additional shredded coconut or fresh fruit for extra flavor and presentation.

Enjoy these fluffy Coconut Pancakes as a delightful breakfast option, perfect for enjoying the tropical flavors of Hawaii and Southeast Asia.