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Toast the Coconut: This step is best done at home to make things easier at camp. Heat a pan over medium heat and add the shredded coconut.
Toast the coconut in the pan until it is golden brown. Mix frequently and watch carefully because it will quickly go from toasted to burnt!
Remove the coconut from the pan and set it aside to cool completely before storing it in an airtight container with the rest of your camping food.
Mix the pancake mix according to the directions and proportions on the box.
Mix in the toasted coconut. I add about ½ cup coconut for 2-2.5 cups pancake batter. This recipe is flexible and proportions don't need to be exact.
Heat a cast-iron pan over medium heat. Add butter or oil to the pan, followed by a couple of spoonfuls of pancake batter.
Cook until bubbles start to appear and then flip. Cook for another couple of minutes until both sides are golden brown. Adjust the heat as needed.
Remove from the pan and top with fresh strawberries and honey. Enjoy!