Toasted Coconut Macadamia Pancakes with Coconut Syrup

Tropical Toasted Coconut Macadamia Pancakes with Coconut Syrup will transport you to a Caribbean paradise with every bite. Perfect for brunch or a special breakfast, these pancakes are fluffy, flavorful, and topped with a luscious coconut syrup that enhances their tropical appeal. The combination of toasted coconut and macadamia nuts adds a delightful crunch, making them irresistible to pancake lovers.

Why You’ll Love This Recipe

• Delicious Tropical Flavor: Enjoy the taste of the tropics with sweet coconut and rich macadamia nuts.
• Easy to Prepare: With straightforward steps, anyone can whip up these pancakes in no time.
• Versatile Serving Options: Serve them as breakfast, brunch, or even dessert with various toppings.
• Perfect for Sharing: This recipe yields 12 servings, making it ideal for family gatherings or brunch parties.

Tools and Preparation

Before diving into the deliciousness of these pancakes, gather your tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Large mixing bowl
• Baking sheet
• Skillet or griddle
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Large mixing bowl: Provides ample space for combining ingredients without spills.
• Skillet or griddle: Ensures even cooking of the pancakes, resulting in a perfectly golden brown exterior.

Ingredients

To create your delightful Toasted Coconut Macadamia Pancakes with Coconut Syrup, gather the following ingredients:

For the Pancakes:

• 2 cups Sweetened Flaked Coconut
• 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
• 1/2 cup Macadamia Nuts (chopped)

For the Coconut Syrup:

• 1 – 14 ounce Can Coconut Milk (not lite)
• 1/2 cup Sugar
• 2 Tablespoons Light Karo Syrup
• Pinch of Salt

How to Make Toasted Coconut Macadamia Pancakes with Coconut Syrup

Step 1: Preheat the Oven

Preheat your oven to 250 degrees Fahrenheit. Spread the sweetened flaked coconut on a large baking sheet.

Step 2: Toast the Coconut

Toast the coconut in the oven for about 18-20 minutes or until golden brown. Alternatively, set your oven to broil and toast for just 1-2 minutes. Be sure to watch carefully to prevent burning.

Step 3: Prepare Pancake Batter

In a large mixing bowl, combine flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until well mixed.

Step 4: Heat Your Skillet

Heat a large skillet or griddle over medium-low heat. To test readiness, sprinkle some water onto the pan; if it spatters off quickly, it’s ready. Coat with butter or non-stick cooking spray.

Step 5: Cook the Pancakes

Using a 1/2 cup measuring cup, pour pancake batter onto the heated skillet. Generously sprinkle each pancake with toasted coconut. When bubbles appear on top of each pancake, flip them to cook the other side until golden brown. Keep an eye on them to avoid over-browning.

Step 6: Make Coconut Syrup

In a medium saucepan over medium heat, combine canned coconut milk, sugar, and Karo syrup. Whisk together and cook for about 8-10 minutes until it begins to simmer and thicken slightly.

Step 7: Serve Warm

Top your pancakes with sliced bananas, drizzle with warm coconut syrup, sprinkle chopped macadamia nuts on top along with any remaining toasted coconut before serving warm.

Enjoy your delicious Toasted Coconut Macadamia Pancakes with Coconut Syrup!

How to Serve Toasted Coconut Macadamia Pancakes with Coconut Syrup

Toasted Coconut Macadamia Pancakes with Coconut Syrup are a delightful tropical treat that can be enjoyed in various ways. Here are some delicious serving suggestions to enhance your pancake experience.

With Fresh Fruits

• Sliced Strawberries – Add a burst of freshness and color with sweet, juicy strawberries.
• Chopped Pineapple – Tropical pineapple pairs perfectly with the coconut flavor, adding a tangy sweetness.
• Mixed Berries – A medley of blueberries, raspberries, and blackberries provides a vibrant touch.

Drizzled with Additional Syrups

• Maple Syrup – A classic choice that complements the coconut syrup for extra sweetness.
• Honey – Drizzle honey over the pancakes for a natural sweetness and floral notes.

Topped with Nuts

• Chopped Walnuts – Add crunch and earthy flavors by sprinkling chopped walnuts on top.
• Additional Macadamia Nuts – For nut lovers, a few more macadamia nuts will intensify the nutty taste.

How to Perfect Toasted Coconut Macadamia Pancakes with Coconut Syrup

To achieve the perfect pancakes every time, follow these handy tips.

• Use Fresh Ingredients – Ensure all ingredients, especially baking powder and eggs, are fresh for the best rise and flavor.
• Toast Coconut Carefully – Keep an eye on the coconut while toasting; it can quickly go from golden to burnt.
• Adjust Heat as Needed – If your pancakes brown too fast, lower the heat to allow them to cook through without burning.
• Let Batter Rest – Allowing the batter to rest for 10 minutes can help create fluffier pancakes.
• Experiment with Toppings – Don’t hesitate to try different fruits or syrups based on your preference; creativity is key!

Best Side Dishes for Toasted Coconut Macadamia Pancakes with Coconut Syrup

Pairing side dishes can elevate your breakfast experience even further. Here are some tasty options.

1. Greek Yogurt – A creamy addition that balances sweetness while providing protein.
2. Coconut Chia Pudding – This refreshing pudding adds texture and extra coconut flavor.
3. Tropical Smoothie – Blend mango, banana, and coconut milk for a refreshing drink that complements pancakes beautifully.
4. Scrambled Eggs – Lightly seasoned scrambled eggs offer a savory counterpoint to sweet pancakes.
5. Fruit Salad – A mix of seasonal fruits adds brightness and freshness alongside the pancakes.
6. Granola Parfait – Layer granola with yogurt and fruit for a crunchy side that contrasts nicely with soft pancakes.

Common Mistakes to Avoid

Making Toasted Coconut Macadamia Pancakes with Coconut Syrup can be a delightful experience, but there are some common pitfalls to watch out for.

• Overmixing the batter: This can lead to tough pancakes. Mix just until the ingredients are combined for light and fluffy results.
• Using low-quality ingredients: Fresh, high-quality ingredients make a big difference. Opt for fresh coconut and good butter for the best flavor.
• Skipping the toasting step: Toasting the coconut enhances its flavor. Don’t skip this step; it’s essential for that tropical taste.
• Not preheating the skillet: A hot skillet ensures even cooking. Always test the heat before pouring your pancake batter.
• Ignoring serving suggestions: Toppings can elevate your pancakes. Don’t just serve plain; add bananas, nuts, or extra syrup for flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store pancakes in an airtight container in the refrigerator.
• Enjoy them within 3-4 days for optimal freshness.

Freezing Toasted Coconut Macadamia Pancakes with Coconut Syrup

• Place cooled pancakes in a single layer on a baking sheet.
• Freeze them until solid, then transfer to a freezer-safe bag or container. Use within 2 months.

Reheating Toasted Coconut Macadamia Pancakes with Coconut Syrup

• Oven: Preheat to 350°F (175°C) and warm pancakes on a baking sheet for about 10 minutes.
• Microwave: Heat individually on high for 20-30 seconds or until warm.
• Stovetop: Warm in a pan over low heat, flipping occasionally until heated through.

Frequently Asked Questions

Here are some common questions about Toasted Coconut Macadamia Pancakes with Coconut Syrup.

How can I make Toasted Coconut Macadamia Pancakes with Coconut Syrup healthier?

You can substitute some of the flour with whole wheat flour and reduce sugar. Add more fruits as toppings for extra nutrition.

Can I use other nuts instead of macadamia nuts?

Yes! Feel free to replace macadamia nuts with walnuts or pecans if you prefer different flavors or textures.

What can I serve with Toasted Coconut Macadamia Pancakes with Coconut Syrup?

Fresh fruits, yogurt, or whipped cream pair wonderfully with these pancakes and enhance their tropical appeal.

Can I make these pancakes ahead of time?

Absolutely! You can prepare the batter and store it in the fridge overnight. Just give it a gentle stir before cooking.

Final Thoughts

Toasted Coconut Macadamia Pancakes with Coconut Syrup are not just indulgent; they bring a taste of tropical paradise to your breakfast table. Their fluffy texture paired with sweet coconut syrup makes them irresistible. Feel free to customize by adding different fruits or nuts to cater to your taste preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Toasted Coconut Macadamia Pancakes with Coconut Syrup

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• Author: Saphira
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

Toasted Coconut Macadamia Pancakes with Coconut Syrup are a delightful tropical treat that brings the essence of the Caribbean straight to your breakfast table. These fluffy pancakes, infused with sweetened flaked coconut and crunchy macadamia nuts, are topped with a rich, homemade coconut syrup that perfectly complements their flavor. Ideal for brunch or special occasions, this recipe yields 12 servings, making it perfect for sharing with family and friends. With simple steps to follow and versatile serving options, these pancakes are sure to impress everyone at your table!

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Ingredients

Scale 1x2x3x

• 2 cups Sweetened Flaked Coconut
• 4 cups All-purpose Flour
• 1 1/2 tablespoons Baking Powder
• 1 teaspoon Salt
• 1/2 cup Butter (melted)
• 1/4 cup Sugar
• 3 Eggs
• 3 cups Buttermilk
• 2 teaspoons Vanilla extract
• 1/2 cup Chopped Macadamia Nuts
• 1 – 14 ounce can Coconut Milk (not lite)
• 1/2 cup Sugar
• 2 tablespoons Light Karo Syrup
• Pinch of Salt

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Instructions

1. Preheat the oven to 250°F (120°C) and spread sweetened flaked coconut on a baking sheet to toast for 18-20 minutes or until golden brown.
2. In a large mixing bowl, combine flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until mixed.
3. Heat a skillet or griddle over medium-low heat. Grease with butter or non-stick spray.
4. Pour 1/2 cup of batter onto the skillet; sprinkle toasted coconut on top. Cook until bubbles form on the surface before flipping to brown the other side.
5. For the coconut syrup, simmer canned coconut milk, sugar, and Karo syrup in a saucepan over medium heat for 8-10 minutes until thickened.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 pancake (90g)
• Calories: 280
• Sugar: 9g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 60mg