Tropical Oven Pancake

Directions

1. 1
   Preheat oven to 425°F.
2. 2
   Grease a 9-inch cast iron skillet. Use an 8-inch round cake pan if you don't have a skillet.
3. 3
   Melt 1 tablespoon of the butter and pour it in the skillet (or cake pan). Melt remaining tablespoon of butter and set it aside.
4. 4
   In a medium bowl, whisk flour, sugar and salt.
5. 5
   In a small bowl, whisk coconut (or regular dairy) milk, coconut flavoring (or vanilla), and eggs. Pour the milk mixture into the flour mixture and whisk well.
6. 6
   Stir in the melted butter that was previously set aside. Mix well. A few small lumps are okay but it should be fairly smooth for the most part.
7. 7
   Pour the batter on top of the butter in the skillet. Bake for 15 minutes if using a skillet, 20 minutes if using a cake pan. The pancake will be puffed up when removed from the oven, then gradually deflate, which is normal. Sprinkle the fresh fruit all over the warm pancake.
8. 8
   Serve with yogurt, whipped coconut cream, or dairy whipped cream and shredded coconut, if desired.