Description
Delicious toasted coconut macadamia pancakes served with a sweet coconut syrup.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut, toasted
- 1/2 cup macadamia nuts, chopped
- 4 tablespoons unsalted butter, melted
- 1 cup coconut milk (for syrup)
- 1/2 cup sugar (for syrup)
- 1 teaspoon vanilla extract (for syrup)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the toasted coconut and chopped macadamia nuts.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
- For the coconut syrup, combine coconut milk, sugar, and vanilla extract in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through. Do not boil.
- Serve the pancakes warm, drizzled with coconut syrup.
Notes
- For a tropical twist, add diced pineapple or banana to the pancake batter.
- Substitute the macadamia nuts with walnuts or pecans for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 pancake with syrup
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg