My sister (in-law) Liza made a special request while we were on vacation. PANCAKES! These came out of the good weather and fresh coconut. I’m pretty sure she was pleased with the end result. And since Liza is a runner and needs a breakfast that will stick with her, I based them on the egg and ricotta heavy pancakes my mom used to make for us as kids. But the oats, coconut and tropical garnishes are all me.  So easy and so good.

8 ounces ricotta (part skim)
4 eggs
1 cup flour
½ cup old fashioned oats
1 cup coconut flakes
¾ cup coconut milk (lite)
2 tablespoons coconut oil
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

pineapple
bananas
plain yogurt (medium or full fat preferred)
coconut flakes or chips

Mix ricotta, eggs and flour in a medium to large bowl. Add coconut oil (butter works too- but the coconut oil amps up the coconut flavor) and milk. Add coconut flakes (since I had sweetened, I added no sugar, but you may want a tablespoon or two if you can fine unsweetened), oats, salt, powder and soda. Cook over medium heat until cooked through and brown on both sides. Garnish with pineapple, bananas, plain yogurt and coconut flakes or chips (excellent if you can find them). And next time, I might add some macadamia nuts.