Toasted Coconut Macadamia Pancakes with Coconut Syrup 

Toasted Coconut Macadamia Pancakes with Coconut Syrup 
Bring a taste of the tropics to your breakfast table with these delightful Toasted Coconut Macadamia Pancakes, paired with homemade coconut syrup. Perfect for a special morning or any time you need a taste of paradise!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Equipment:
Baking sheet
Mixing bowl set
Measuring cups and spoons
Turner
Electric griddle (Presto or Wolf)
Whisk
Ingredients:
For the Pancakes:
2 cups Sweetened Flaked Coconut (toasted)
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
For the Toppings:
1/2 cup Macadamia Nuts, chopped
Sliced Bananas
For the Coconut Syrup:
1 – 14 ounce Can Coconut Milk (not lite)
1/2 cup Sugar
2 Tablespoons Light Karo Syrup
Pinch of Salt
Instructions:

Toast the Coconut:
Preheat your oven to 350°F (175°C). Spread the sweetened flaked coconut evenly on a baking sheet. Toast in the oven for about 5-7 minutes, or until golden brown. Keep an eye on it to prevent burning. Remove from oven and set aside.
Prepare the Pancake Batter:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, mix the melted butter, sugar, eggs, buttermilk, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the toasted coconut.
Cook the Pancakes:
Heat your griddle or skillet over medium heat and lightly grease with butter.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Keep pancakes warm in a low oven while you cook the remaining pancakes.
Prepare the Coconut Syrup:
In a medium saucepan, combine the coconut milk, sugar, Karo syrup, and a pinch of salt.
Bring to a gentle boil over medium heat, stirring frequently. Reduce heat and simmer for about 5 minutes, or until the syrup has thickened slightly. Remove from heat and let it cool slightly.
Assemble and Serve:
Stack the pancakes on a plate. Top with chopped macadamia nuts and sliced bananas.
Drizzle with the warm coconut syrup.
Enjoy these tropical-inspired pancakes and coconut syrup that will make you feel like you’re on a sunny island getaway!

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