Toasted Coconut & White Chocolate Pancakes

It's been a whirlwind leading up to the start of school! Last minute summer plans and getting prepared to get on a real schedule for school days means we have been busy busy. Being so rushed It's great to enjoy a nice weekend brunch as a family as a moment to slow down. These pancakes are a treat! This is a fun tropical spin to a basic recipe. This is definitely one recipes that makes my little guys smile and starts an endless loop of the song Pancake Robot.

Pancakes are one of our favorite brunch items and using our griddle outside I can cook for the whole crew at once. I always enjoy a meal I can have ready for our group of eight at the same time. This is great to enjoy a hot meal for all and breakfast tends to be one that is more difficult to prepare hot for all.

In my basic pancake recipe I use banana and seltzer to replace the egg and for this variation I add white chocolate chips and coconut for fun.

Start by placing your coconut in a thin layer on a parchment paper covered cookie sheet and place in a preheated 325° oven. Toss after 3-4 minutes and bake again. Be careful, this portion goes quick so you want to keep a close eye on the over, to avoid doing this again. Remove when coconut is golden.

While the coconut cools, preheat your griddle. Then, measure your flour, baking powder, salt, & toasted coconut and combine. Next, mash your bananas and set aside. Measure the coconut milk, seltzer, almond extract, and butter and combine. Mix the wet ingredients into the dry. Finally fold in the banana and white chocolate chips.

To cook scoop 1/4 cup of batter onto a warm griddle (sizzles when you add a little drop of water) each pancake should be about 1/2 inch apart. Flip once the batter has bubbled. Allow the other side to brown before removing from heat. Serve with warm syrup and add almonds and coco-whip to garnish.

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Toasted Coconut & White Chocolate Pancakes

Makes Approximately 10 Servings

30 Minutes

Ingredients:

• 3 cups flour

• 7 tsp baking powder

• 1 tsp salt

• 6 tbsp butter melted

• 2 tsp almond extract

• 1/2 cup seltzer

• 2 cups coconut milk

• 1 1/2 cup toasted coconut

• 1 cup white choc chips

• 4 ripe banana mashed

• Sliced Almonds, Maple syrup, and coco-whip to garnish

Directions:

1. Preheated oven to 325°

2. Sprinkle your coconut in a thin layer on a parchment paper covered cookie sheet

3. Place in preheated oven

4. Toss coconut after 3-4 minutes and bake again. Be careful, this portion goes quick so you want to keep a close eye on the over, to avoid doing this again.

5. Remove when coconut is golden.

6. Preheat Griddle

7. Measure your flour, baking powder, salt, & toasted coconut and combine.

8. Mash your bananas and set aside.

9. Measure the coconut milk, seltzer, almond extract, and butter and combine.

10. Mix the wet ingredients into the dry.

11. Finally fold in the banana and white chocolate chips.

12. Scoop 1/4 cup of batter onto a warm griddle (sizzles when you add a little drop of water) each pancake should be about 1/2 inch apart.

13. Flip when the batter has bubbled.

14. Allow the other side to brown before removing from heat.

15. Serve with warm syrup and add almonds and coco-whip to garnish.