Preparation

• 1.

  In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.

• 2.

  In another bowl, whisk together the coconut milk, water, eggs, and pandan extract until well combined.

• 3.

  Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded coconut. Let the batter sit for 10 minutes.

• 4.

  Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.

• 5.

  Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

• 6.

  Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through. Repeat with the remaining batter.

• 7.

  Serve the pancakes warm with fresh fruit and a drizzle of honey or maple syrup, if desired.