Coconut Chocolate Chip Pancakes with Strawberries

In a large bowl whisk together the flour, granulated sugar, baking powder, salt and shredded coconut. Create a well in the center of the dry ingredients, and add the egg, buttermilk, coconut milk and vanilla extract. Fold the ingredients together until moistened. Stir in the mini chocolate chips. Let the batter stand for 5 minutes.

Preheat your griddle over medium heat, and spray with a non-stick spray.

Dollop 1/4 cup portions of the pancake batter directly onto the griddle leaving space between the cakes. Cook for 4-5 minutes on one side, or until you see bubbles form. Flip the pancakes and cook for an additional 1-2 minutes. Remove pancakes to a plate and repeat cooking the rest of the batter.

Serve the pancakes with diced strawberries, sliced almonds, chocolate chips, butter, syrup and shredded coconut. Enjoy!