Coconut Macaroon Pancake Recipe

INGREDIENTS

• 1 14-ounce can of coconut milk
• 2 tablespoons honey (or agave nectar)
• 1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
• 3 cups unsweetened dried shredded coconut
• scant 1/2 teaspoon fine grain sea salt
• 2 teaspoons baking powder
• 3 large eggs. whisked in a medium bowl
• 1/4 cup natural cane sugar or brown sugar