Description
These delicious Toasted Coconut Macadamia Pancakes with Coconut Syrup are a tropical twist on a breakfast classic. Fluffy pancakes studded with toasted coconut and macadamia nuts, topped with a rich coconut syrup, sliced bananas, and more coconut, make for a truly indulgent morning treat.
Ingredients
Scale
Pancakes:
- 2 cups Sweetened Flaked Coconut
- 4 cups Flour
- 1 1/2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Butter (melted, plus extra for cooking)
- 1/4 cup Sugar
- 3 Eggs
- 3 cups Buttermilk
- 2 teaspoons Vanilla
- 1/2 cup Macadamia Nuts (chopped)
Coconut Syrup:
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
- Toasting Coconut: Preheat oven to 250 degrees. Spread coconut on large baking sheet and toast for about 18-20 minutes or until golden. Alternatively, broil the coconut for 1-2 minutes until golden.
- Making Pancakes: In a large bowl, mix flour, baking powder, salt, melted butter, sugar, eggs, buttermilk, and vanilla. Cook on a skillet with butter until golden brown.
- Preparing Coconut Syrup: Combine coconut milk, sugar, and Karo syrup in a saucepan. Simmer for 8-10 minutes until thickened.
- Serving: Top pancakes with sliced bananas, coconut syrup, macadamia nuts, and toasted coconut.
Notes
- Be careful not to burn the coconut while toasting.
- Adjust sweetness of the syrup to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake with syrup
- Calories: 380
- Sugar: 18g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
Keywords: Coconut Pancakes, Macadamia Nuts, Breakfast Recipe, Coconut Syrup, Tropical Breakfast
