Tropical Pancakes with Strawberries and Pineapple

Preheat oven to 400F.

Cover a baking sheet with parchment paper. Spread coconut onto the parchment paper. Place in the oven. Toast for up to 5 minutes. If the coconut is sweetened, pay very close attention to make sure the coconut does not burn. Remove the coconut from the oven when it is toasted and brown. Set aside.

Reduce the temperature of the oven to 200F.

Sift together the dry ingredients in a large bowl: oats, flour, baking soda, baking powder, salt, cinnamon, brown sugar, flax seed and half of the toasted coconut.

In a separate bowl, whisk together the milks and eggs. Pour the liquid mixture into the dry mix. Use a whisk to stir together until all of the dry mix is incorporated.

Let the pancake mix sit for about 5 minutes without stirring.

Heat a large skillet or a large frying pan on medium high heat. Once the pan is hot enough that if you splash a drop of water on it, the water instantly sizzles away, you can add a pat of the butter to the pan.

Once the butter is melted to the point of sizzling, measure out approximately 1/3 cup of batter for each pancake and pour it into the pan.

When there are bubbles visible on the top of each pancake, flip the pancake over using a large spatula. Cook for another 2 to 3 minutes.

Place pancakes on a baking sheet and put in the oven to stay warm until the rest of the pancakes are finished cooking. Add additional butter as needed and continue the process until all of the batter is used.

Serve the pancakes with strawberries, pineapple, Cool Whip, and the remaining toasted coconut.