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Toasted Coconut Macadamia Pancakes with Coconut Syrup

Toasted Coconut Macadamia Pancakes with Coconut Syrup
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Indulge in a taste of the tropics with Toasted Coconut Macadamia Pancakes drizzled with homemade coconut syrup. These fluffy pancakes are infused with rich flavors from toasted coconut and crunchy macadamia nuts, creating a delightful breakfast experience that feels like a sunny getaway. Perfect for family gatherings or a special brunch, this recipe is quick and easy to make, allowing you to enjoy a batch of 12 servings in just under an hour. Enhance your pancakes with fresh fruit toppings like bananas or berries for added sweetness and color.

Ingredients

Scale
  • 2 cups Sweetened Flaked Coconut
  • 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
  • 1/2 cup Macadamia Nuts (chopped)
  • Sliced Bananas
  • 1 – 14 ounce Can Coconut Milk (not lite)
  • 1/2 cup Sugar
  • 2 Tablespoons Light Karo Syrup
  • Pinch of Salt

Instructions

  1. Preheat oven to 250°F.
  2. Spread sweetened coconut on a baking sheet and toast for 18–20 minutes until golden brown.
  3. In a mixing bowl, combine flour, baking powder, and salt. Add melted butter, sugar, eggs, buttermilk, and vanilla; mix until just combined.
  4. Heat a skillet over medium-low heat and coat with butter. Pour batter onto the skillet, sprinkle with toasted coconut, and cook until bubbles form before flipping.
  5. For the coconut syrup, whisk together canned coconut milk, sugar, and Karo syrup in a saucepan over medium heat until thickened.
  6. Serve pancakes topped with sliced bananas, warm coconut syrup, chopped macadamia nuts, and extra toasted coconut.

Nutrition

Find it online: https://musttrymeals.com/toasted-coconut-macadamia-pancakes-with-coconut-syrup/

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