2 tablespoons coconut oil, melted and cooled (use refined for the most coconut flavor)
2 tablespoons coconut sugar
¼ teaspoon coconut extract
½ cup unsweetened coconut
Instructions
Combine dry ingredients in a bowl. In a separate bowl whisk together milk, eggs, coconut oil, sugar and coconut extract. Pour wet ingredients into dry ingredients. Use coconut oil to grease a griddle over medium heat. Add 2-3 tablespoons of pancake batter (it will be slightly runny). Sprinkle 1-2 teaspoons of shredded coconut on top. Cook until bubbles form and underside is light brown. Flip and cook for another minute. Transfer to a plate, continue until all batter is gone.
Notes
Feel free to substitute regular all-purpose flour.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/pancake-sandwich-10-healthy-lunch-box-ideas/