Toasted Coconut Pecan Pancakes (Dairy Free)

This morning I threw together some ingredients on hand, which made a pretty yummy pancake! Crunchy toasted coconut flavor over a light and fluffy pancake. Not to mention, this recipe is dairy free and can be easily "veganized" by substituting the egg with apple sauce or an egg substitute.

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Toasted coconut and pecan topping:
1/2 cup shredded coconut
1.4 cup chopped pecans

1.  Set oven to 350 degrees. 
2. On a cookie sheet (lined with parchment paper or foil) add your shredded coconut and chopped pecans to the sheet and place in the oven. Allow to toast for about 10 minutes. Check around 5 minutes and mix it up for even toasting.
3. Remove from oven when coconut is amber brown color, allow to cool.

Coconut Syrup Ingredients (optional, regular maple syrup is fine too!)
1 cup Maple syrup
1 tsp coconut extract

1. In a small sauce pan, add maple syrup and coconut extract and whisk together, allow it to heat up over medium heat (until it starts to steam). 
2. Turn off the heat and allow to stay warm over residual heat.

Pancake Ingredients:
1 1/4 cup flour of your choice (all purpose, whole wheat, unbleached, etc.)
1/4 cup coconut milk (or you can use all coconut milk 1 and 1/ cup  and omit the almond milk)
1 cup milk (or non dairy, I used unsweetened almond milk)
1 egg
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
2 tbsp coconut oil (melted)
2 tbsp agave syrup 

1. Meanwhile, mix all the pancake ingredients together - mix in the melted coconut oil last!
2. Heat pan or griddle to medium
3. When pan is hot enough, add an extra dollop or coconut oil  (or other cooking oil) and spread around your pan
4. Spoon in batter onto pan, the batter will start to cook and form bubbles. Once the bubbles pop but leave "craters" in the batter, it is time to flip!
5. Flip and allow the other side to cook (about 1-2 minutes)
6. Stack cooked pancakes, sprinkle over your coconut topping, drizzle syrup, and add a pat of butter (vegan butter to keep this dairy free)