Peach Coconut Pancakes

• 1 cup Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 Egg
• 1 cup Coconut Milk
• 1/2 cups Buttermilk
• 2 Tablespoons Melted Butter
• Vegetable Oil, For Frying
• 1 Peach Sliced
• 1/2 cups Shredded Coconut
• Butter And Syrup For Serving (optional)

1. 1. Preheat your griddle to medium heat (350u0b0F) or prepare a nonstick pan with vegetable oil.
2. 2. Combine the dry ingredients well in a bowl.
3. 3. Add the egg, coconut milk, buttermilk and melted butter and whisk until well combined.
4. 4. When you are ready to cook the pancakes, make sure the pan is nice and hot and then generously grease it with vegetable oil.
5. 5. Pour the batter out into round cakes and let cook about 30 seconds. Then add the peach slices and a sprinke of coconut. Flip when bubbles have surfaced on the batter.
6. 6. Cook for about 30 seconds, or until the cakes have just cooked through.
7. 7. Serve hot with syrup and butter if desired.

flour, salt, baking soda, egg, coconut milk, buttermilk, butter, vegetable oil, shredded coconut, butter

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