2 tablespoons sugar
2 tablespoons flaked sweetened coconut
1 teaspoon baking powder
1/2 teaspoon salt
1 (13.5-ounce) can light coconut milk
1 tablespoon butter, melted
1 large egg, lightly beaten
1/4 teaspoon coconut extract
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter, and egg; stir well. Add coconut milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Note from erin: These were really tasty. Emily and I both tried them: she without the coconut extract and me with. She didn't think hers had a very strong coconut flavor, but mine did for sure. It's still not overwhelming, but really good. They don't get as fluffy as regular pancakes, so maybe next time I'll try adding a little more baking powder.