Coconut-Lemon Pancakes

• FOR THE PANCAKES:
• 1-1/2 cup All-purpose Flour
• 1/2 cups Sweetened Coconut Flakes
• 2 Tablespoons Sugar
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 cup Milk Or Coconut Milk
• 2 Tablespoons Lemon (juice From 1 Lemon)
• 2 Tablespoons Butter, Melted
• 1 Large Egg
• 1 teaspoon Lemon Zest
• 1/2 teaspoons Imitation Coconut Extract
• 1/3 cups Macadamia Nuts, Chopped, Optional For Serving
• FOR THE COCONUT GLAZE (optional):
• 1/2 cups Confectioners Sugar
• 2 Tablespoons Water, Coconut Water Or Coconut Milk
• 1 whole Splash Of Imitation Coconut Extract

1. For the pancakes:
2. In a large mixing bowl combine flour, coconut flakes, sugar, baking powder and salt. Stir and make a well in the center of the flour mixture. Add in milk, lemon juice, butter, egg, lemon zest and coconut extract. Stir together until blended.
3. Spray a skillet with nonstick cooking spray and preheat over medium heat. Pour desired amount of batter into skillet (pancake-sized scoops) and cook until the top begins to bubble. Flip pancakes with a spatula and continue to cook until browned on the other side. This will take about 3 minutes per side.
4. Serve warm with coconut glaze and chopped macadamia nuts.
5. Coconut glaze (optional):
6. In a small bowl combine confectioners' sugar, water and coconut extract. Stir until confectioners' sugar is dissolved. Add more water if needed. Drizzle over pancakes.

allpurpose, sweetened coconut flakes, sugar, baking powder, salt, milk, lemon, butter, egg, lemon zest, coconut, coconut, confectioners sugar, water, coconut

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/coconut-lemon-pancakes/ (may not work)