Description
Indulge in the tropical flavors of Toasted Coconut Macadamia Pancakes with Coconut Syrup. This delightful breakfast treat features fluffy pancakes infused with toasted coconut and crunchy macadamia nuts, all drizzled with a sweet homemade coconut syrup. Perfect for brunch gatherings or a cozy weekday morning, these pancakes will transport your taste buds to an island paradise. Whether you enjoy them topped with fresh fruit or extra syrup, this recipe is sure to become a family favorite.
Ingredients
- 2 cups Sweetened Flaked Coconut
- 4 cups All-Purpose 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 Extract
- 1/2 cup Chopped Macadamia Nuts
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar (for syrup)
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
- Preheat your oven to 250°F. Spread sweetened flaked coconut on a baking sheet and toast for 18–20 minutes or until golden brown.
- In a large mixing bowl, combine flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until well blended.
- Heat a skillet or griddle over medium-low heat. Grease lightly and pour 1/2 cup of batter onto the skillet, topping with toasted coconut. Cook until bubbles form; flip and cook until golden brown.
- For the coconut syrup, whisk together canned coconut milk, sugar, and Karo syrup in a saucepan over medium heat until it simmers and thickens slightly.
- Serve pancakes warm, topped with sliced bananas, coconut syrup, chopped macadamia nuts, and additional toasted coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Ensure that all ingredients are at room temperature for even mixing. Feel free to substitute macadamia nuts with walnuts or pecans for a different flavor profile. For a vegan version, replace eggs with flaxseed meal mixed with water and use plant-based milk instead of buttermilk.