Description
Indulge in a tropical breakfast experience with Toasted Coconut Macadamia Pancakes drizzled with homemade Coconut Syrup. These fluffy pancakes are bursting with rich coconut flavor, enhanced by the delightful crunch of toasted coconut and macadamia nuts. Perfect for brunches or a special weekend treat, this recipe will transport you to a sunny Caribbean island with every bite. The addition of sweet coconut syrup elevates these pancakes to a whole new level of deliciousness. Easy to make and versatile, you can customize them with your favorite fruits or toppings for a truly unforgettable morning meal.
Ingredients
- Sweetened flaked coconut
- All-purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Buttermilk
- Vanilla extract
- Chopped macadamia nuts
Instructions
- Preheat oven to 250°F and toast sweetened flaked coconut on a baking sheet for 18–20 minutes until golden brown.
- In a large bowl, combine flour, baking powder, and salt. Mix in melted butter, sugar, eggs, buttermilk, and vanilla until just combined.
- Heat skillet over medium-low heat; grease lightly. Pour ½ cup of batter onto skillet and sprinkle with toasted coconut.
- Cook until bubbles form on top; flip to brown the other side. Repeat with remaining batter.
- For the syrup, heat coconut milk, sugar, and Karo syrup in a saucepan until simmering and slightly thickened.
- Serve pancakes warm with syrup and desired toppings like fresh fruit or additional nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes (180g)
- Calories: 450
- Sugar: 20g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg