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Toasted Coconut Macadamia Pancakes with Coconut Syrup

Toasted Coconut Macadamia Pancakes with Coconut Syrup
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If you’re craving a taste of tropical paradise, these Toasted Coconut Macadamia Pancakes with Coconut Syrup are just what you need! Combining the rich flavors of toasted coconut and crunchy macadamia nuts, this delightful breakfast dish is perfect for any occasion—from cozy weekday mornings to special weekend brunches. With a warm drizzle of homemade coconut syrup, each bite is like a sweet embrace. Easy to whip up and incredibly satisfying, these pancakes are sure to become a beloved staple in your breakfast rotation.

Ingredients

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  • 2 cups Sweetened Flaked Coconut
  • 4 cups All-Purpose Flour
  • 1 1/2 Tablespoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Butter (melted plus extra for cooking)
  • 1/4 cup Sugar
  • 3 Eggs
  • 3 cups Buttermilk
  • 2 teaspoons Vanilla
  • 1/2 cup Macadamia Nuts (chopped)
  • 1 – 14 ounce Can Coconut Milk (not lite)
  • 1/2 cup Sugar
  • 2 Tablespoons Light Karo Syrup
  • Pinch of Salt

Instructions

  1. Preheat your oven to 250°F. Spread sweetened flaked coconut on a baking sheet and toast for 18-20 minutes, stirring halfway through.
  2. In a large bowl, combine flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until just mixed.
  3. Heat a skillet over medium-low heat. Pour about half a cup of batter for each pancake and sprinkle with toasted coconut. Cook until bubbles form; flip and cook until golden brown.
  4. For the coconut syrup, combine canned coconut milk, sugar, and Karo syrup in a saucepan over medium heat. Simmer for about 8-10 minutes until slightly thickened.
  5. Serve pancakes stacked high with sliced bananas and drizzled with warm coconut syrup.

Nutrition

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