Toasted Coconut Macadamia Pancakes with Coconut Syrup

Blog Post: Indulge in the Tropical Bliss of Toasted Coconut Macadamia Pancakes with Coconut Syrup

If you’re looking to elevate your breakfast game, these Toasted Coconut Macadamia Pancakes with Coconut Syrup are the ultimate tropical treat. Imagine the sweet crunch of toasted coconut paired with the rich flavor of macadamia nuts, all drizzled with a decadent coconut syrup. This pancake recipe brings the taste of an island getaway right to your kitchen, perfect for a weekend brunch or a special breakfast in bed. Let’s dive into this flavorful creation!

Ingredients

For the toasted coconut:

• 2 cups sweetened flaked coconut 🥥

For the pancakes:

• 4 cups flour 🌾
• 1 ½ tablespoons baking powder 🥄
• 1 teaspoon salt 🧂
• ½ cup butter, melted (plus extra for cooking) 🧈
• ¼ cup sugar 🍚
• 3 eggs 🥚
• 3 cups buttermilk 🥛
• 2 teaspoons vanilla extract 🍦

For the toppings:

• ½ cup macadamia nuts, chopped 🌰
• Sliced bananas 🍌

For the coconut syrup:

• 1 (14-ounce) can coconut milk (not lite) 🥥
• ½ cup sugar 🍚
• 2 tablespoons light Karo syrup 🍯
• Pinch of salt 🧂

Instructions

Step 1: Toast the Coconut Preheat your oven to 250°F (120°C). Spread the coconut on a large baking sheet and toast for about 18-20 minutes or until golden. For a quicker option, use the broil setting and toast the coconut for 1-2 minutes, watching carefully to prevent burning. The result should be a golden, aromatic topping that will add a delightful crunch to your pancakes. 🔥🥥

Step 2: Prepare the Pancake Batter In a large bowl, combine the flour, baking powder, and salt. Stir in the melted butter, sugar, eggs, buttermilk, and vanilla extract until the mixture is well combined. The batter should be smooth and slightly thick, perfect for creating fluffy pancakes. 🍶🍳

Step 3: Cook the Pancakes Heat a large skillet or griddle over medium-low heat. To check if it’s ready, sprinkle a few drops of water on the pan; if it sizzles, you’re good to go. Lightly coat the pan with butter or non-stick cooking spray. Using a ½ cup measure, pour the pancake batter onto the pan. Sprinkle a generous amount of toasted coconut over the batter. When bubbles start to appear on the surface, flip the pancake and cook the other side until golden brown. Be sure to cook on lower heat to ensure the inside is fully cooked without over-browning the outside. 🍥

Step 4: Make the Coconut Syrup In a medium saucepan, combine the canned coconut milk, sugar, and light Karo syrup over medium heat. Whisk the ingredients together and cook for 8-10 minutes, or until the mixture starts to simmer and thicken. Once it reaches your desired consistency, remove it from the heat. This syrup will add a luscious, sweet coconut flavor that pairs perfectly with the pancakes. 🥥🍯

Step 5: Serve and Enjoy Serve your pancakes warm, stacked high and topped with sliced bananas, a drizzle of coconut syrup, chopped macadamia nuts, and the remaining toasted coconut. Each bite is a perfect balance of flavors and textures, making this breakfast feel like a special occasion. 🍌🥥🌰

Final Thoughts

These Toasted Coconut Macadamia Pancakes with Coconut Syrup are more than just a breakfast dish—they’re an experience. Whether you’re enjoying them on a lazy weekend morning or serving them up for brunch with friends, these pancakes are sure to impress. The combination of sweet, nutty, and tropical flavors will transport you to a sunny paradise with every bite.

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Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings

Try this recipe today and bring a little taste of the tropics to your breakfast table! 🌴🍽️

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