Ingredients:

2 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1-13.5 oz can Coconut Milk
3 eggs
1/4 cup canola oil
1/2 teaspoon coconut extract
2 small bananas (about 7”)
1/2 cup flaked coconut

Methods:

1. Sift the flour, sugar, baking powder, and salt into a large bowl.
2. In a medium bowl beat together the coconut milk, eggs, oil and extract and set aside.
3. Peel and cut the bananas into 1/4 inch pieces.
4. Mix bananas and flaked coconut into flour mixture.
5. Make a well in the middle of the flour / banana mixture and pour in liquid ingredients. Mix just until dry ingredients are wet. Over mixing makes tough pancakes. If you like a thinner pancake, try the restaurant trick of adding a splash of ginger ale to the batter.
6. Drop by a 1/4 cup measure onto a greased skillet over medium heat. Cook until small bubbles appear. Flip and cook 1 to 2 minutes more or until golden and cooked through.