Double Coconut Pancakes with Vanilla Peach Sauce

FOR THE SAUCE
1. To make the sauce, combine the sugar and water in a medium saucepan over medium-high heat. Stir and heat until sugar dissolves and then pour it into a small bowl and set aside.

2. Add the butter to the pan and then the peaches, and cook until peaches are soft.

3. Next add the syrup back into the pan and also add the lemon juice, vanilla extract, cardamom and pepper. Cook until sauce is slightly thickened but it won’t be as thick as a syrup, about 5 minutes. Set aside while you make the pancakes.

FOR THE PANCAKES:

1. Preheat your griddle or large skillet over medium heat.

2. Combine the flour(s), sugar, baking powder, coconut and salt in a medium bowl.

3. In another medium bowl, combine the coconut milk, egg and melted butter.

4. Add the coconut milk mixture to the dry ingredients and whisk until smooth.

5. Using a 1/4 cup scoop, scoop batter onto the griddle or pan. Cook until bubbly on top and slightly brown on the bottom, about 3 minutes. Turn it over and cook other side until golden, about 2 more minutes.

6. Remove pancakes from griddle and serve hot with Vanilla Peach Sauce.