Pancakes are an iconic breakfast food found in every American household on saturday morning. Classic blueberry, and chocolate pancakes don't cut it anymore; It's time to ramp up this classic and start your weekend off right. This boozy-free, coconut-colada pancake contains rum extract, instead of liquor to provide that spiced rum flavor without the added alcohol. Using a bit of lime zest helps to round out, and brighten the coconut rum combo. One of the secrets to the perfectly browned pancake is to very lightly oil your griddle, and remove the excess. This provides even surface area for your pillowy pancakes to have a beautiful brow exterior to match. Welcome; to your new favorite pancake recipe. Coconut Pancakes Yields: 8 pancakes Ingredients: 1⅓ cups all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ½ cup sweetened shredded coconut 2 eggs 1¼ cups buttermilk 2 tablespoons butter, melted 1 teaspoon vanilla 1 teaspoon rum extract 1 lime, zested Vegetable oil 1 Whisk flour, sugar, baking powder, baking soda, salt and coconut in a large bowl. Whisk eggs, buttermilk, vanilla, rum extract, lime zest, and butter in a medium bowl till combined. Stir wet into dry ingredients until just combined, and some lumps remain (batter will be thick) 2 Heat griddle or large skillet over medium heat 5 minutes. Brush griddle with oil, and remove excess with paper towel. Working in batches, scoop ⅓ cup of batter onto griddle. Using the back of a spoon, spread batter evenly into a circle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other side of pancakes is golden brown, and fully cooked, about 2 minutes. Repeat with remaining batches.