Coconut Pancakes - cooking recipe

Ingredients

1 cup Pamelas ultimate baking and pancake mix (gluten-free) or 1 cup regular pancake mix
1 large egg
3/4 cup light coconut milk
1/2 cup unsweetened dried shredded coconut

Preparation

Mix all ingredients together until batter has a smooth consistency with no lumps.
Batter should not be too thin or too thick.
Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
Cook until golden brown, flipping once.
Serve immediately.
Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.