Coconut Banana Pecan Pancakes

Coconut Banana Pecan Pancakes 3 eggs 1 cup milk 2 teaspoons vanilla extract 1 teaspoon coconut extract ½ cup light brown sugar 2 cups all purpose flour gluten-free alternative below 4 teaspoons baking powder ½ teaspoon kosher salt ¼ cup melted butter 3 medium-size ripe mashed bananas about 1 cup mashed banana 1 cup chopped pecans 1 cup sweetened shredded coconut Heat an electric griddle to medium high heat. Whisk together the eggs, milk, vanilla, and coconut extract. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, coconut, and pecans. Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side about 3 minutes, until golden brown. Serve with an extra sprinkling of coconut and chopped pecans, if desired.