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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 deliciously tropical start to your day. Fluffy pancakes infused with toasted coconut and crunchy macadamia nuts offer a delightful flavor profile that evokes the essence of a sun-kissed getaway. Topped with a rich homemade coconut syrup, these pancakes are perfect for brunches or special occasions. With easy preparation and the ability to customize toppings, they’re sure to be a hit with family and friends alike.

Ingredients

Scale
  • 2 cups Sweetened Flaked Coconut
  • 4 cups All-Purpose 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 Chopped Macadamia Nuts
  • Sliced Bananas
  • 1 – 14 ounce Can Coconut Milk
  • 1/2 cup Sugar
  • 2 Tablespoons Light Karo Syrup
  • Pinch of Salt

Instructions

  1. Preheat your oven to 250°F and spread sweetened coconut on a baking sheet. Toast for 18–20 minutes until golden brown.
  2. In a large bowl, mix flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
  3. Heat a skillet over medium-low heat and coat with butter or non-stick spray.
  4. Pour 1/2 cup of batter onto the skillet and sprinkle with toasted coconut. Cook until bubbles form on top; flip to cook the other side until golden brown.
  5. For the coconut syrup, whisk together coconut milk, sugar, and Karo syrup in a saucepan over medium heat for about 8–10 minutes until slightly thickened.
  6. Serve pancakes topped with sliced bananas, additional toasted coconut, chopped macadamia nuts, and drizzle with coconut syrup.

Nutrition

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

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