Description
Delightful pancakes featuring toasted coconut and chopped macadamia nuts, topped with sweet sliced bananas and rich coconut syrup, perfect for special occasions.
Ingredients
Scale
- 2 cups Sweetened Flaked Coconut (toasted)
- 4 cups 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
- Sliced Bananas
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
- Preheat oven to 350°F (175°C) and toast the sweetened flaked coconut on a baking sheet for 5-7 minutes until golden brown.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine melted butter, sugar, eggs, buttermilk, and vanilla. Mix well.
- Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in toasted coconut.
- Preheat griddle over medium heat and grease with butter. Pour 1/4 cup batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown. Keep pancakes warm in a low oven.
- In a saucepan, combine coconut milk, sugar, Karo syrup, and a pinch of salt. Bring to a gentle boil, then simmer for 5 minutes until thickened.
- Stack pancakes on a plate, top with macadamia nuts and sliced bananas, and drizzle with warm coconut syrup.
- Serve warm and enjoy!
Notes
Toast the coconut until golden brown for enhanced flavor. Don’t overmix the batter for fluffy pancakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Griddling and Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 16g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg
Keywords: pancakes, breakfast, coconut, macadamia nuts, tropical flavors