After spending a week in Costa Rica, drinking coconut water every morning, I woke up today with a craving for coconut pancakes. I made the batter using coconut flour, toasted coconut flakes, and shredded coconut. The result was super balanced, not too sweet, and worked perfectly with maple syrup. These pancakes are so easy to make, they take less than 30 minutes from mixing to eating. Weekend breakfast is so fun!