Coconut-Lemon Pancakes

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.