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