Directions

1. Combine the ¾ cup whole milk and 1 ½ teaspoons vinegar. Whisk together, then let sit for 5 minutes to thicken.
2. In a large mixing bowl, whisk together the 1 cup flour, 3 tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ cup sweetened shredded coconut, and 1/4 teaspoon fine sea salt.
3. Add the 1 egg, 1 teaspoon coconut extract, and 5 tablespoons unsalted butter. Pour into the flour mixture and stir just until everything is incorporated.
4. Let the batter sit for 10 minutes. While the batter sits, heat a large nonstick skillet on medium-low heat.
5. Once the skillet is hot, add a teaspoon of a neutral oil.
6. Use a 1 1/2 tablespoon cookie scoop to drop three scoops of pancake batter into the skillet. Let the pancakes cook until the bottoms are golden brown, and the tops begin to bubble – about 3 to 4 minutes.
7. Use a thin-set spatula to flip the pancakes over and let them cook until the bottoms are golden brown – about 2 to 3 more minutes.
8. Carefully transfer the pancakes to a plate and repeat with the remaining batter. Serve the pancakes with shredded coconut and maple syrup or coconut syrup.
9. If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.