National Pancake Day...

Today is National Pancake Day and I don't have a new recipe but a re post. I made these last year and absolutely adore them so much that I had to share them again. Are you helping yourself to some pancakes today?

Place shredded coconut on a baking pan and bake at 350º for about 5 minutes, turning pan half way through. Keep an eye on it, it toasts up fast!

I made a few for Liam without the toasted shredded coconut, I knew he wouldn't care for the texture of it. After his were done I added it to the batter for mine and it was wonderful, added a nice crunch and extra coconut flavor that I was looking for. 

Whether the toasted coconut is added or not the result is a soft, fluffy, and buttery cake. Melts in your mouth, I wish I had doubled this recipe today! Please feel free to add comments, I'm always looking for feedback.  

I'm sharing this recipe on Time to Sparkle Link Party, HERE.

Coconut Pancakes

makes 6 Cakes

1/4 Cup Heavy Cream

1/2 Cup Coconut Milk

1/4 teaspoon Vanilla

1 Cup All Purpose Flour

2 Tablespoons Sugar

1 teaspoon Baking Powder

1/2 teaspoon Sea Salt

1 egg, slightly beaten

2 Tablespoons butter, melted

1/2 Cup Shredded Coconut, toasted

Sift dry ingredients, add liquid and mix together. 

Place on a heated griddle (medium heat) by 1/3 cup portions.

Once bubbles cover cake, then flip. cook for an additional 2 minutes, until golden brown. 

Serve with more toasted coconut.