Coconut Pancakes

Yields 4-6 servings, depending on hunger

2 cups whole wheat flour (all-purpose flour may be substituted)
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened coconut flakes
2 cups (16 ounces) coconut milk
1/2 cup milk (plus extra for thinning)
2 tablespoons butter, melted
1 egg, whisked

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and coconut flakes. Make a well in the dry ingredients and pour in the coconut milk, milk, butter, and egg. Mix with a spatula until blended. If batter is too thick, thin with a couple tablespoons of milk at a time until batter can be poured.

Pour 1/4 cup of batter onto a heated, greased griddle and cook each side until lightly browned.

Top with coconut flakes and fresh fruit before drenching in a light maple syrup. Serve hot!