I tried out this recipe for Mike's birthday breakfast. He devoured them.
So that's always a good sign.
2 1/2cupswhole wheat flour 1cupunsweetened shredded coconut 2teaspoonsbaking powder 3/4teaspoonground nutmeg 3/4teaspoonground allspice 1/4teaspoonbaking soda 113 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups) 2tablespoonspure maple syrup 1tablespoonvanilla extract Vegetable oil Additional pure maple syrup
Preheat oven to 250°F. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 11/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable. Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven. Place 2 to 3 pancakes on each plate. Top with syrup.