Blogger Deborah Harroun of Taste and Tell serves up pancakes with a tropical twist.
SAVE ON THIS RECIPE!
If you have access to coconut syrup, it would go fantastic with these pancakes.
You can use either flaked or shredded coconut in this recipe. To toast it, sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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