Gluten-Free Coconut Pancakes (4 servings) 1 cup shredded coconut 2 large eggs 1/4 cup heavy cream 2 Tablespoons melted butter 1 teaspoon sugar or sugar substitute 1/8 teaspoon salt 1/2 teaspoon baking powder Place the shredded coconut in a food processor or blender and pulse until very finely ground. In a medium bowl, beat the eggs with the cream, butter, sugar and salt. In a large bowl, mix the ground coconut with the baking powder. Add the wet ingredients to the coconut mixture and mix well. Set your griddle or large frying pan to medium high heat. Coat generously with cooking spray. Dollop batter onto the hot surface in 1/4 cup portions. Spread the batter with the back of a spoon to make a patty-shape. Cook until the under-sides and edges are golden brown. Flip and cook an addition 2 minutes until the other side is nicely browned. Serve warm with your favorite pancake topping. I couldn't live without this recipe. They have an almost cookie-like texture. My daughter says they're better than IHOP. Mr Breakfast would like to thank Indy900 for this recipe. Recipe number 2658. Submitted 11/10/2009.