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Toasted Coconut Macadamia Pancakes with Coconut Syrup

Toasted Coconut Macadamia Pancakes with Coconut Syrup
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Indulge in the tropical delight of Toasted Coconut Macadamia Pancakes with Coconut Syrup. These fluffy pancakes are infused with the rich flavors of toasted coconut and crunchy macadamia nuts, making them a perfect breakfast or brunch treat. The homemade coconut syrup adds a sweet, luscious finish that will transport your taste buds straight to a sunny paradise. Whether enjoyed on a leisurely weekend or served at a special gathering, these pancakes are simple to make and sure to impress family and friends alike.

Ingredients

Scale
  • 2 cups sweetened flaked coconut
  • 4 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup melted butter (plus extra for cooking)
  • ¼ cup sugar
  • 3 large eggs
  • 3 cups buttermilk
  • 2 teaspoons vanilla extract
  • ½ cup chopped macadamia nuts

Instructions

  1. Preheat your oven to 250°F (120°C). Spread flaked coconut on a baking sheet and toast for about 18-20 minutes until golden brown.
  2. In a large mixing bowl, combine flour, baking powder, and salt. Mix in melted butter, sugar, eggs, buttermilk, and vanilla until well combined.
  3. Heat a large skillet over medium-low heat; grease with butter or non-stick spray.
  4. Pour pancake batter onto the skillet using a ½ cup measure and sprinkle with toasted coconut. Cook until bubbles form on top before flipping.
  5. For the syrup, combine canned coconut milk, sugar, and Karo syrup in a saucepan over medium heat; whisk until simmering and slightly thickened.
  6. Serve pancakes topped with banana slices, additional coconut syrup, chopped macadamia nuts, and extra toasted coconut if desired.

Nutrition

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