Caribbean coconut banana pancakes

Serves: 8

1 1/4 c. All purpose flour
2 Tbsp. Sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Himalayan salt
1/4 c. Shredded sweetened coconut
1 egg, beaten
1/2 c. Buttermilk
3/4 c. Coconut milk (Don't use coconut water)
1 Tbsp. Butter
2 3/4 ripe bananas, mashed

Directions:

1. Lightly blend all the dry ingredients together.

2. Adding all the wet ingredients to the beaten egg, and combine well.

3. Combine the wet and dry mixture together, and stir until incorporated. (Don't over mix, there should be still some lumps in the batter)

4. In a well heated griddle pan, and butter.

5. On medium- high heat drop rounds of pancake batter to the pan, and allow to cook until bubbles starts to pop within the center of pancakes. About 2 minutes on each side until golden brown.