Caramelized Cranberries Coconut Pancakes

Caramelize the Cranberries:

• Heat a nonstick saucepan over medium heat.
• Add cranberries, brown sugar, and vanilla extract to the pan.
• Stir well, cover, and cook for 4-5 minutes until the cranberries soften. Use a spoon to mash them gently.
• Turn off the heat and let the cranberry mixture cool slightly.

Prepare the Pancake Batter:

• In a mixing bowl, combine all the dry ingredients (flour, baking powder, coconut flakes, etc.).
• In another bowl, whisk the eggs and then stir in the milk.
• Add the caramelized cranberry mixture to the egg and milk mixture. Beat everything together until well combined.
• Pour the liquid ingredients into the dry ingredients and mix until just incorporated. Let the batter sit for 2 minutes.

Cook the Pancakes:

• While the batter rests, heat a griddle or frying pan over medium heat and grease with cooking spray or oil of your choice.
• Pour a spoonful of batter onto the hot pan, shaping it into a round pancake.
• Cook for about 2 minutes or until the edges are set and the bottom is golden brown. The pancake will rise slightly.
• Flip the pancake and cook for another 2 minutes on the other side, or until golden brown.
• Repeat with the remaining batter, adjusting the heat as needed.

Serve:

• Drizzle your choice of sweetener over the pancakes and top with whipped cream or your preferred topping.
• Serve warm and enjoy!