Toasted Coconut Macadamia Pancakes (Print)
Fluffy pancakes with toasted coconut, macadamia nuts, and luscious coconut syrup for a vibrant start.
# What You'll Need:
→ Main Ingredients
01 -
2 cups sweetened flaked coconut
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4 cups flour
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1 1/2 tablespoons baking powder
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1 teaspoon salt
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1/2 cup melted butter (plus extra for cooking)
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1/4 cup sugar
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3 eggs
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3 cups buttermilk
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2 teaspoons vanilla extract
→ Toppings
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1/2 cup chopped macadamia nuts
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Sliced bananas
→ Coconut Syrup
12 -
1 can (14 ounces) coconut milk (not lite)
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1/2 cup sugar
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2 tablespoons light Karo syrup
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Pinch of salt
# How to Make It:
01 -
Preheat oven to 250°F. Spread coconut on a large baking sheet and toast for about 18-20 minutes or until golden. Alternatively, set the oven to broil and toast the coconut for 1-2 minutes, watching carefully to prevent burning.
02 -
In a large bowl, stir together flour, baking powder, and salt. Add melted butter, sugar, eggs, buttermilk, and vanilla. Mix until combined.
03 -
Heat a large skillet or griddle over medium-low heat. Test readiness by sprinkling water on the pan; if it spatters, the temperature is right. Grease with butter or non-stick cooking spray. Pour 1/2 cup of batter onto the pan and sprinkle with toasted coconut. When bubbles form on the surface, flip to cook the other side. Reduce heat as needed to prevent over-browning. Serve warm.
04 -
In a medium saucepan over medium heat, combine canned coconut milk, sugar, light Karo syrup, and a pinch of salt. Whisk together and cook for 8-10 minutes or until the mixture starts to simmer and thicken. Remove from heat and serve.
05 -
Top pancakes with sliced bananas, coconut syrup, macadamia nuts, and remaining toasted coconut. Serve immediately.
# Additional Notes:
01 -
Toast coconut in small batches if using the broil method to avoid burning.