Indulge in the tropical flavors of these Toasted Coconut Macadamia Pancakes. This delicious recipe combines the nuttiness of toasted coconut and macadamia nuts with the sweetness of bananas and a luscious coconut syrup. Perfect for a special breakfast or brunch, these pancakes are sure to impress.
Ingredients
Pancakes
- 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
- 2 cups Sweetened Flaked Coconut (toasted)
Toppings
- 1/2 cup Macadamia Nuts, chopped
- Sliced Bananas
Coconut Syrup
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
Preparing the Toasted Coconut
- Preheat the Oven: Set your oven to 250 degrees F.
- Toast the Coconut: Spread the sweetened flaked coconut on a large baking sheet and toast for 18-20 minutes until golden. For a quicker option, broil the coconut for 1-2 minutes, watching carefully to avoid burning.
Making the Pancakes
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt.
- Combine Wet Ingredients: Stir in the melted butter, sugar, eggs, buttermilk, and vanilla until the batter is smooth.
- Heat the Skillet: Heat a large skillet or griddle over medium-low heat. Test readiness by sprinkling water; if it spatters, the skillet is ready. Coat with butter or non-stick spray.
- Cook the Pancakes: Pour 1/2 cup batter onto the skillet for each pancake. Sprinkle generously with toasted coconut. Flip when bubbles form on top and brown the other side.
Making the Coconut Syrup
- Combine Syrup Ingredients: In a medium saucepan, combine the coconut milk, sugar, Karo syrup, and a pinch of salt.
- Cook the Syrup: Cook over medium heat for 8-10 minutes until it begins to simmer and thicken. Remove from heat.
Serving
- Serve Warm: Serve the pancakes warm with sliced bananas, chopped macadamia nuts, and a generous drizzle of coconut syrup.
Prep and Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories: 580 kcal per serving
These Toasted Coconut Macadamia Pancakes are a delightful way to start your day. The combination of textures and flavors creates a memorable breakfast that is both satisfying and delicious. Enjoy!
Toasted Coconut Macadamia Pancakes
- Total Time: 50 minutes
- Yield: 6 1x
Description
Imagine a breezy morning where the warm air carries the scent of toasted coconut and freshly cooked pancakes. The Toasted Coconut Macadamia Pancakes with Coconut Syrup offer a delightful start to any day, with their fluffy texture and the rich, sweet flavors of the tropics. Topped with crunchy macadamia nuts and slices of banana, these pancakes are not just breakfast, they are an escape to a tropical paradise.
Ingredients
Pancakes:
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
2 cups Sweetened Flaked Coconut (toasted)
Toppings:
1/2 cup Macadamia Nuts, chopped
Sliced Bananas
Coconut Syrup:
1 – 14 ounce Can Coconut Milk (not lite)
1/2 cup Sugar
2 Tablespoons Light Karo Syrup
Pinch of Salt
Instructions
Preheat oven to 250 degrees F. Spread coconut on a large baking sheet and toast for 18-20 minutes until golden. For a quicker option, broil the coconut for 1-2 minutes, watching carefully to avoid burning.
In a large bowl, mix flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
Heat a large skillet or griddle over medium-low heat. Test readiness by sprinkling water; if it spatters, it’s ready. Coat with butter or non-stick spray.
Pour 1/2 cup batter onto the skillet for each pancake. Sprinkle generously with toasted coconut. Flip when bubbles form on top and brown the other side.
For the syrup, combine coconut milk, sugar, Karo syrup, and a pinch of salt in a medium saucepan over medium heat. Cook for 8-10 minutes until it begins to simmer and thicken. Remove from heat.
Serve pancakes warm with banana slices, macadamia nuts, and drizzle with coconut syrup.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 580