Recipe of the Week: Coconut Macaroon Pancakes

1 3/4 cup milk

1/4 cup flour

3 cups sweetened coconut

2 teaspoons baking powder

3 large eggs

Warm the milk.

In a large bowl, combine flour, coconut, and baking powder. Stir warm milk into the mixture.

Whisk eggs. Add some of the coconut mixture to the eggs and whisk. Pour everything into the large bowl and whisk until well combined.

Heat griddle or pan you normally use for pancakes (it needs to be non-stick or oiled – I used my electric skillet at 350 degrees F). Make silver dollar sized pancakes. Flip with a spatula when the pancake is golden brown being careful not to overcook.

Note: These pancakes are quite sweet on their own - no need for syrup.