Toasted Coconut Macadamia Pancakes with Coconut Syrup
Toasted Coconut Macadamia Pancakes with Coconut Syrup are a tropical delight that brings sunshine to your breakfast table. Each fluffy pancake is infused with toasted coconut and crunchy macadamia nuts, creating an unforgettable flavor experience. Topped with a homemade coconut syrup, these pancakes are perfect for brunch gatherings or a cozy family breakfast. Easy to whip up and customizable with fresh fruits like bananas or berries, this recipe is bound to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 2 cups sweetened flaked coconut
- 4 cups all-purpose flour
- 1½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup melted butter
- ¼ cup sugar
- 3 eggs
- 3 cups buttermilk
- 2 teaspoons vanilla extract
- ½ cup chopped macadamia nuts
Instructions
- Preheat your oven to 250°F (121°C) and spread the sweetened flaked coconut on a baking sheet. Toast for about 18-20 minutes until golden brown.
- In a large mixing bowl, combine flour, baking powder, and salt. Add melted butter, sugar, eggs, buttermilk, and vanilla; mix until just combined.
- Heat a skillet over medium-low heat and coat with butter or non-stick spray.
- Pour ½ cup of batter onto the skillet, sprinkle with toasted coconut, and cook until bubbles appear before flipping to finish cooking.
- For the syrup, simmer coconut milk, sugar, and karo syrup in a saucepan for about 8-10 minutes until slightly thickened.
- Serve pancakes warm topped with additional coconut syrup, sliced bananas, and extra toasted coconut.
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 320
- Sugar: 10g
- Sodium: 185mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg