Coconut-Lemon Pancakes

17 ingredients
6 steps

Ingredients

  • FOR THE PANCAKES:
  • 1-1/2 cup All-purpose Flour
  • 1/2 cups Sweetened Coconut Flakes
  • 2 Tablespoons Sugar
  • 2-1/2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 1-1/2 cup Milk Or Coconut Milk
  • 2 Tablespoons Lemon (juice From 1 Lemon)
  • 2 Tablespoons Butter, Melted
  • 1 Large Egg
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoons Imitation Coconut Extract
  • 1/3 cups Macadamia Nuts, Chopped, Optional For Serving
  • FOR THE COCONUT GLAZE (optional):
  • 1/2 cups Confectioners Sugar
  • 2 Tablespoons Water, Coconut Water Or Coconut Milk
  • 1 whole Splash Of Imitation Coconut Extract

Directions

  1. 1
    For the pancakes:
  2. 2
    In a large mixing bowl combine flour, coconut flakes, sugar, baking powder and salt. Stir and make a well in the center of the flour mixture. Add in milk, lemon juice, butter, egg, lemon zest and coconut extract. Stir together until blended.
  3. 3
    Spray a skillet with nonstick cooking spray and preheat over medium heat. Pour desired amount of batter into skillet (pancake-sized scoops) and cook until the top begins to bubble. Flip pancakes with a spatula and continue to cook until browned on the other side. This will take about 3 minutes per side.
  4. 4
    Serve warm with coconut glaze and chopped macadamia nuts.
  5. 5
    Coconut glaze (optional):
  6. 6
    In a small bowl combine confectioners' sugar, water and coconut extract. Stir until confectioners' sugar is dissolved. Add more water if needed. Drizzle over pancakes.

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