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Toasted Coconut Macadamia Pancakes with Coconut Syrup

Toasted Coconut Macadamia Pancakes with Coconut Syrup
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Toasted Coconut Macadamia Pancakes with Coconut Syrup are a delightful breakfast treat that whisk you away to a tropical paradise. These fluffy pancakes are infused with the rich flavors of toasted coconut and crunchy macadamia nuts, perfectly complemented by a homemade coconut syrup. Ideal for brunch gatherings or a cozy family breakfast, each bite is like a sweet escape to sun-kissed beaches, making them an irresistible choice for any occasion.

Ingredients

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  • 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)
  • 1 – 14 ounce Can Coconut Milk (not lite)
  • 1/2 cup Sugar (for syrup)
  • 2 Tablespoons Light Karo Syrup
  • Pinch of Salt (for syrup)

Instructions

  1. Preheat your oven to 250°F and spread the sweetened flaked coconut on a baking sheet. Toast in the oven for 18-20 minutes until golden brown.
  2. In a large mixing bowl, combine flour, baking powder, and salt. Add melted butter, sugar, eggs, buttermilk, and vanilla extract; mix until well combined.
  3. Heat a skillet or griddle over medium-low heat. Lightly grease with butter or non-stick spray.
  4. Pour about 1/2 cup of batter onto the hot surface, sprinkling toasted coconut on top. Cook until bubbles form before flipping to brown the other side.
  5. For the coconut syrup, simmer together canned coconut milk, sugar, and Karo syrup in a saucepan for 8-10 minutes until slightly thickened.
  6. Serve pancakes warm topped with sliced bananas, coconut syrup, macadamia nuts, and extra toasted coconut.

Nutrition

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

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