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Toasted Coconut Macadamia Pancakes with Coconut Syrup

Toasted Coconut Macadamia Pancakes with Coconut Syrup
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If you’re craving a tropical escape, these Toasted Coconut Macadamia Pancakes with Coconut Syrup will take you there! Fluffy and golden pancakes are adorned with crispy toasted coconut and crunchy macadamia nuts, all drizzled with a sweet, luscious coconut syrup. Ideal for weekend brunches or special family breakfasts, this recipe is both comforting and unique. With simple ingredients and straightforward steps, you’ll whip up a delicious stack in no time. Perfect for any occasion, these pancakes are sure to please the whole family and bring smiles to every table.

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 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
  • 2 Tablespoons Light Karo Syrup
  • Pinch of Salt

Instructions

  1. Preheat your oven to 250°F (120°C) and toast the sweetened flaked coconut on a baking sheet for 18-20 minutes until golden brown.
  2. In a large bowl, mix flour, baking powder, and salt. Add melted butter, sugar, eggs, buttermilk, and vanilla; stir until smooth.
  3. Heat a skillet over medium-low heat. Coat with butter or non-stick spray.
  4. Pour ½ cup batter onto the skillet; sprinkle with toasted coconut before flipping once bubbles form on top.
  5. In a saucepan over medium heat, combine coconut milk, sugar, and Karo syrup; whisk and simmer for 8-10 minutes.
  6. Serve pancakes topped with banana slices, extra toasted coconut, macadamia nuts, and drizzle with warm coconut syrup.

Nutrition

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