Description
Delightful pancakes topped with toasted coconut, crunchy macadamia nuts, and sweet bananas, drizzled with rich coconut syrup.
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 coconut on a baking sheet for 5-7 minutes until golden brown.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, mix melted butter, sugar, eggs, buttermilk, and vanilla.
- Combine wet and dry ingredients, folding in toasted coconut gently.
- Heat a griddle over medium heat and grease with butter. Pour 1/4 cup batter for each pancake, cooking until bubbles form and flipping until golden brown.
- Stack pancakes on a plate and keep warm in a low oven.
- In a saucepan, combine coconut milk, sugar, Karo syrup, and salt; bring to a gentle boil and simmer for 5 minutes until thickened.
- Serve pancakes topped with macadamia nuts, sliced bananas, and drizzled with warm coconut syrup.
Notes
Store leftover pancakes in an airtight container for up to 3 days. Reheat in the microwave or skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg
Keywords: pancakes, breakfast, coconut, macadamia, tropical