Start by mixing the dry ingredients (flour, baking powder, salt, sugar, and shredded coconut) in a bowl
In another bowl, mix the wet ingredients (eggs, milk, oil and flavours)
Then combine the wet and dry ingredients mixing properly but not for too long.
Leave for 2-3 minutes, then add the pepper (if you like it a bit spicy like me)
Heat up some butter in a frying pan on medium heat, pour some of the pancake batter (1 used the 1/4 cup measurement)
Allow to cook for 2 minutes till bubbles form on top, flip to the other side and cook for another 2 minutes. Remove in a plate and repeat this process till all the batter is exhausted.
Serve warm with splash and sprinkle of coconut syrup, shredded coconuts and chopped nuts.
To make the coconut syrup, dissolve the corn starch in the coconut milk in a pot, add the sugar and bring to a boil while stirring continously, after 2 minutes, bring it down, mix in the vanilla and allow to cool down a bit before use.
