• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons flaked sweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (13.5-ounce) can light coconut milk
• 1 teaspoon coconut extract
• 1 tablespoon butter, melted
• 1 large egg, lightly beaten

1. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar, coconut, baking powder, and salt in a large bowl.
2. Combine coconut milk, coconut extract, butter, and egg in a separate bowl and stir to combine well. Add coconut milk mixture to flour mixture, stirring until smooth.
3. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

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