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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 delightful breakfast that brings the taste of a tropical paradise right to your table. Fluffy pancakes infused with toasted coconut and crunchy macadamia nuts create a dreamy combination, topped off with a rich, homemade coconut syrup.

Ingredients

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  • 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). Spread sweetened flaked coconut on a baking sheet and toast for 18-20 minutes until golden brown.
  2. In a large bowl, whisk together flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until just combined.
  3. Heat a skillet over medium-low heat and coat with butter. Pour about half a cup of batter onto the pan and sprinkle with toasted coconut.
  4. Cook until bubbles form on the surface, then flip and cook until golden brown.
  5. For the syrup, mix canned coconut milk, sugar, and light Karo syrup in a saucepan over medium heat; simmer for 8-10 minutes or until thickened.
  6. Serve pancakes warm topped with sliced bananas, coconut syrup, chopped macadamia nuts, and additional toasted coconut.

Nutrition

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