Coconut Macaroon Pancakes

1 14-oz. can of coconut milk
2 Tb. honey
1/4 cup whole wheat pastry flour (or all-purpose flour)
3 cups unsweetened dried shredded coconut (I used sweetened because I had it on hand and went very light on the honey)
scant 1/2 tsp. salt
2 tsp. baking powder
3 large eggs, whisked in medium bowl
1/4 cup brown sugar (opt.)

In a small saucepan, heat the coconut milk and honey, bringing barely to a simmer. In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat non-stick (or very well-seasoned) skillet or griddle to medium-hot and brush it with a bit of butter. Test the temperature by dropping a bit of water onto the skillet. The water should dance. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar (opt.-- I skipped the brown sugar). Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with remaining batter.