Coconut-Lemon Pancakes

Ingredients

• FOR THE PANCAKES:
• 1-½ cup All-purpose Flour
• ½ cups Sweetened Coconut Flakes
• 2 Tablespoons Sugar
• 2-½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1-½ cup Milk Or Coconut Milk
• 2 Tablespoons Lemon (juice From 1 Lemon)
• 2 Tablespoons Butter, Melted
• 1  Large Egg
• 1 teaspoon Lemon Zest
• ½ teaspoons Imitation Coconut Extract
• ⅓ cups Macadamia Nuts, Chopped, Optional For Serving
• FOR THE COCONUT GLAZE (optional):
• ½ cups Confectioners Sugar
• 2 Tablespoons Water, Coconut Water Or Coconut Milk
• 1 whole Splash Of Imitation Coconut Extract

Preparation Instructions

For the pancakes:
In a large mixing bowl combine flour, coconut flakes, sugar, baking powder and salt. Stir and make a well in the center of the flour mixture. Add in milk, lemon juice, butter, egg, lemon zest and coconut extract. Stir together until blended.

Spray a skillet with nonstick cooking spray and preheat over medium heat. Pour desired amount of batter into skillet (pancake-sized scoops) and cook until the top begins to bubble. Flip pancakes with a spatula and continue to cook until browned on the other side. This will take about 3 minutes per side.

Serve warm with coconut glaze and chopped macadamia nuts.

Coconut glaze (optional):
In a small bowl combine confectioners’ sugar, water and coconut extract. Stir until confectioners’ sugar is dissolved. Add more water if needed. Drizzle over pancakes.