FLUFFY TOASTED COCONUT PANCAKES

FLUFFY TOASTED COCONUT PANCAKES 1 cup shredded, unsweetened coconut 2 cups all-purpose flour* 4 TB pure honey 2 tsp baking powder 1 tsp baking soda 1/2 tsp table salt 2 large eggs, lightly beaten 2 cups unsweetened coconut milk (found in refrigerated section of grocery stores, next to regular milk) 1/4 cup melted coconut oil, plus extra for greasing pan 1 tsp pure vanilla extract pure maple syrup, honey, or berries for serving Toast the coconut: Preheat oven to 300F with rack on middle position. Spread coconut in a single, thin layer onto large baking sheet. Bake 3-4 minutes*, gently shaking pan halfway through. Immediately remove pan from oven, give it another few shakes, and set aside. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract to combine well. Fold dry ingredients into the bowl with wet ingredients, gently stirring and folding until only small lumps remain. Let batter rest 5-10 minutes (batter should become thick yet pourable; it too thin, add a touch more flour. If too thick, add a touch more coconut milk.) Lightly grease a large nonstick pan on medium low heat. Very slowly pour roughly 1/3 cup batter onto one side of the pan, repeating 2 or 3 more times so that you can cook 2-3 pancakes at time. Once top surface of pancakes are bubbly and somewhat puffy, gently flip pancakes. Cook until golden brown. Transfer pancakes to serving plate and keep warm; repeat with remaining batter until all pancakes are cooked. Serve pancakes with a generous sprinkling of remaining toasted coconut on top. If desired, serve with more honey, maple syrup, or berries. NOTES *May sub half of the all-purpose flour with whole wheat flour if desired. * Some brands of shredded coconut are thicker than others. Actual toast time will vary so check your coconut throughout the 3-4 minutes. Once a nutty aroma arises, it’s done.