Toasted Coconut Macadamia Pancakes with Coconut Syrup
Toasted Coconut Macadamia Pancakes with Coconut Syrup are a delightful way to start your day, bringing the flavors of the tropics straight to your kitchen. These fluffy pancakes are infused with sweet toasted coconut and crunchy macadamia nuts, topped with homemade coconut syrup that adds an irresistible sweetness. Perfect for breakfast or brunch, this recipe is simple enough for everyday enjoyment yet impressive enough for special occasions. With fresh fruit toppings and nutty additions, you can easily customize each serving to your taste. Get ready to indulge in a tropical paradise with every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
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 (120°C) and spread sweetened flaked coconut on a baking sheet.
- Toast in the oven for 18–20 minutes until golden brown, stirring halfway through.
- In a large mixing bowl, combine flour, baking powder, and salt. Add melted butter, sugar, eggs, buttermilk, and vanilla; mix until just combined.
- Heat a skillet over medium-low heat and lightly grease with butter.
- Pour about 1/2 cup of batter onto the skillet and sprinkle with toasted coconut. Cook until bubbles form on top; flip and cook until golden brown.
- For the coconut syrup, combine canned coconut milk, sugar, and karo syrup in a saucepan over medium heat; whisk until simmering and slightly thickened.
- Serve pancakes warm topped with coconut syrup and your choice of fresh fruit.
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg