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!
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)
- 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
Instructions
- 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.
- In a large mixing bowl, combine flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until mixed.
- Heat a skillet or griddle over medium-low heat. Grease with butter or non-stick spray.
- 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.
- 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