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Coconut Macadamia Pancakes

Coconut Macadamia Pancakes: A Tropical Breakfast Delight

Coconut Macadamia Pancakes bring a delightful tropical flavor to your breakfast with toasted coconut and crunchy macadamia nuts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup Sweetened Flaked Coconut Toasted for texture
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour
  • 1 tbsp Baking Powder Leavening agent
  • 1/2 tsp Salt Enhances flavor
  • 2 tbsp Butter (melted) Can substitute with coconut oil
  • 2 tbsp Sugar Adjust according to taste
  • 2 large Eggs Bind ingredients together
  • 1 cup Buttermilk Use milk with vinegar if unavailable
  • 1 tsp Vanilla Extract Optional almond extract for variety
  • 1/2 cup Chopped Macadamia Nuts For crunch
  • 1 medium Sliced Bananas Optional fresh topping
For the Coconut Syrup
  • 1 cup Coconut Milk Full-fat for creaminess
  • 1/2 cup Sugar Adjust to taste
  • 2 tbsp Light Karo Syrup Optional for thickness
  • a pinch Salt Balances sweetness

Equipment

  • Oven
  • Mixing bowl
  • Skillet
  • Saucepan

Method
 

Directions
  1. Preheat your oven to 250°F (120°C). Spread the sweetened flaked coconut evenly on a baking sheet and toast for 18-20 minutes.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually stir in melted butter, sugar, eggs, buttermilk, and vanilla extract until just combined.
  3. Heat a skillet over medium-low heat. Pour ½ cup pancake batter onto the surface, adding toasted coconut on top. Cook until bubbles form, then flip and cook until golden brown.
  4. In a saucepan, combine coconut milk, sugar, and Light Karo syrup. Heat mixture until simmering, whisking until it thickens slightly, then remove from heat and cool slightly.
  5. Serve fluffy pancakes with homemade coconut syrup, topped with sliced bananas, chopped macadamia nuts, and remaining toasted coconut.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 80mgIron: 1mg

Notes

To avoid burning the coconut, monitor closely as it toasts. Store leftovers in an airtight container in the fridge for up to 3 days.

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