Directions

1. Combine the Flour, Sugar, Baking Powder, Bicarbonate of Soda and Shredded Coconut into a mixing bowl. Whisk together then set aside.

2. Whisk the Milk with the Egg, Coconut Extract and Melted Butter. Pour this into the flour mixture and stir until the items are just mixed together. Place the batter to one side to sit for 10 minutes.

3. Heat a nonstick frying pan on a medium-low heat and add a teaspoon of oil

4. Add 3 scoops of pancake batter into the skillet. Keep a close eye on the pancakes and cook the batter until the bottoms are golden brown and the top of the pancakes beginning to bubble. This should take no longer than 3 - 4 minutes.

5. Use a thin spatula to flip the pancakes and cook until the bottoms are again golden brown, this should take no longer than 2 - 3 minutes.

6. Carefully transfer the pancakes to a plate and repeat with the remaining batter.

7. We served with a sliced banana and sprinkled with dessicated coconut.