Toasted Coconut Pancakes

These toasted coconut pancakes are breakfast game changer. A single bite of this will transport you to your very own tropical island;-) They have combined the delectable flavor of roasted coconut flakes and pancakes, creating one of the best.  Top it off with coconut caramel sauce and these pancakes quickly become a dessert.


Ingredients
1 1/4 cup all-purpose flour
1/2 cup roasted coconut flakes(I love Trader Joe's brand)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2 tbsp. raw honey
3/4 cup coconut milk (not coconut water)
1/2 buttermilk
1 tbsp. coconut oil
2 tbsp. melted butter and additional butter for cooking surface
1 egg beaten
1 egg white, not whisked

For the coconut caramel sauce
1 cup coconut milk
3/4 cup caramel sauce, any brand


Instructions

• In a medium bowl, whisk together all the dry ingredients (flour, baking powder, soda, salt and coconut flakes) to equally distribute the salt, baking powder and coconut flakes then set aside
• In a separate bowl, beat the egg, honey, buttermilk, coconut milk, coconut oil and melter butter until light and foamy
• Gently add the wet ingredients to the flour mixture; use fork to combine them.  
• Fold the egg white gently into the batter with a spatula. Let the batter sit for at least 15 minutes
• Heat a non-stick pan over medium low heat. Lightly brush the pan with butter 
• Drop 1/2 cup of the batter onto the pan, cook until bubbles begin to form, flip the pancakes and cook the other side until golden brown.
• For the coconut caramel sauce, heat non-stick pan and cook coconut milk for 8 minutes, stir frequently.  Then add caramel sauce into the pan and cook for another 5 minutes or until sauce is thick.