Place coconut on parchment lined, full sheet pan. Bake at 350°F for 3-4 minutes. Stir and bake for an additional 2-3 minutes or until lightly browned. Cool and set aside.
Combine water, lemon extract and pancake mix in a mixing bowl. Mix using a wire whip until batter is blended and smooth. Fold toasted coconut into batter.
Deposit 2 oz of batter onto a lightly greased 375°F griddle. Grill for 1½ minutes on each side or until pancake turns golden brown and edges begin to dry.
