Combine the whole milk and vinegar. Whisk together, then let sit for 5 minutes to thicken.
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, shredded coconut, and salt. Whisk, then set aside.
Whisk the milk mixture with the egg, coconut extract, and melted butter. Pour into the flour mixture and stir just until everything is incorporated.
Let the batter sit for 10 minutes. While the batter sits, heat a large nonstick skillet on medium-low heat.
Once the skillet is hot, add a teaspoon of oil.
Use a portion scoop to drop three scoops of pancake batter into the skillet. Let the pancakes cook until the bottoms are golden brown, and the tops begin to bubble – about 3 to 4 minutes.
Use a thin-set spatula to flip the pancakes over and let them cook until the bottoms are golden brown – about 2 to 3 more minutes.
Carefully transfer the pancakes to a plate and repeat with the remaining batter. Serve the pancakes with shredded coconut and maple syrup.
If you’ve tried this recipe, come back and let us know how it was!
Notes
Store pancakes in the refrigerator in a zip-top bag for up to 3 days.