Description
Indulge in a taste of paradise with these Toasted Coconut Macadamia Pancakes with Coconut Syrup. Each fluffy pancake is infused with the rich flavors of toasted coconut and crunchy macadamia nuts, creating a delightful breakfast experience that transports you straight to a tropical island. Whether you’re enjoying a leisurely Sunday brunch or need a quick meal for busy weekday mornings, these pancakes are sure to become a family favorite. The homemade coconut syrup adds the perfect finishing touch, making every bite incredibly sweet and satisfying. Get ready to impress your loved ones with this easy-to-make recipe that’s packed with flavor and fun!
Ingredients
Scale
- 2 cups Sweetened Flaked Coconut
- 4 cups Flour
- 1 1/2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Butter (melted)
- 1/4 cup Sugar
- 3 Eggs
- 3 cups Buttermilk
- 2 teaspoons Vanilla
- 1/2 cup Macadamia Nuts (chopped)
- 14 oz Can Coconut Milk
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
- Preheat your oven to 250°F. Spread the sweetened flaked coconut on a baking sheet and toast for about 18-20 minutes until golden brown.
- In a large bowl, mix flour, baking powder, and salt. Then add melted butter, sugar, eggs, buttermilk, and vanilla; stir until just combined.
- Heat a skillet over medium-low heat and lightly grease it with butter. Pour about half a cup of batter onto the skillet and sprinkle toasted coconut on top. Flip when bubbles form on top.
- In a saucepan over medium heat, combine coconut milk, sugar, Karo syrup, and salt; whisk until it simmers and thickens slightly.
- Serve pancakes warm topped with sliced bananas, more toasted coconut, macadamia nuts, and drizzle with coconut syrup.
Nutrition
- Serving Size: 1 pancake (approximately 90g)
- Calories: 320
- Sugar: 15g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg