Coconut Pancakes

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined and free of lumps.
2. Mix the wet ingredients
   In a separate medium bowl, combine the coconut milk, water, beaten egg, melted coconut oil, and vanilla extract. Whisk until smooth and fully incorporated.
3. Combine and rest the batter
   Pour the wet ingredients into the dry ingredients and stir gently until just combined - a few small lumps are fine. Fold in the shredded coconut. Let the batter rest for 5 minutes to allow the ingredients to meld and the baking powder to activate.
4. Heat the cooking surface
   Heat a griddle or large non-stick skillet over medium heat. Add a small amount of coconut oil to lightly coat the surface.
5. Cook the pancakes
   For each pancake, pour about ¼ cup of batter onto the heated surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Keep warm and repeat
   Transfer cooked pancakes to a plate and keep warm in a low oven (200°F/95°C) while cooking the remaining batter. Add more coconut oil to the griddle as needed between batches.
7. Serve and garnish
   Stack pancakes on serving plates. Top with fresh tropical fruits, a sprinkle of additional shredded coconut, and drizzle with maple syrup or honey.