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Silvia

Toasted Coconut Macadamia Pancakes with Coconut Syrup Delight!

Delicious toasted coconut macadamia pancakes served with a sweet coconut syrup.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Hawaiian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  3. Gently fold in the toasted coconut and chopped macadamia nuts.
  4. 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.
  5. 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.
  6. Serve the pancakes warm, drizzled with coconut syrup.

Nutrition

Serving: 1pancake with syrupCalories: 450kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 100mgSodium: 300mgFiber: 2gSugar: 20g

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.

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