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Toasted Coconut Macadamia Pancakes with Coconut Syrup are the most perfect tropical pancakes. Light and fluffy toasted coconut pancakes topped with homemade coconut syrup and macadamia nuts. www.modernhoney.com

Toasted Coconut Macadamia Pancakes with Coconut Syrup

Tropical Toasted Coconut Macadamia Pancakes with homemade coconut syrup will make you feel you are sitting on a Caribbean island.
Course Breakfast
Cuisine Caribbean
Keyword coconut pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 396 kcal
Author Melissa Stadler, Modern Honey

Ingredients

  • 2 cups Sweetened Flaked Coconut

Pancakes:

  • 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

Toppings:

  • 1/2 cup Macadamia Nuts chopped
  • Sliced Bananas

Coconut Syrup:

  • 1 - 14 ounce Can Coconut Milk not lite
  • 1/2 cup Sugar
  • 2 Tablespoons Light Karo Syrup
  • Pinch of Salt

Instructions

  1. Preheat oven to 250 degrees. Spread coconut on large baking sheet and toast for about 18-20 minutes or until golden. Another option is to place oven to broil setting. Toast coconut over broil for 1-2 minutes or until golden. Watch carefully as it can burn quickly under the broil setting.
  2. To make pancakes:
  3. In large bowl, stir together flour, baking powder and salt. Stir in melted butter, sugar, eggs, buttermilk and vanilla.
  4. Heat large skillet or griddle over medium-low heat. Test for readiness by sprinkling some water on pan and if it spatters off the griddle, it's hot enough. Coat with butter or spray with non-stick cooking spray.
  5. Using a 1/2 cup, pour pancake batter onto pan or skillet. Generously sprinkle with toasted coconut. When bubbles appear on top of pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
  6. To make coconut syrup: place canned coconut milk, sugar, and karo syrup in medium saucepan over medium heat. Whisk together and cook for 8-10 minutes or until it starts to simmer. Once it starts to simmer and thicken, remove from heat and serve.
  7. Top pancakes with sliced bananas, coconut syrup, macadamia nuts, and remaining toasted coconut.
Nutrition Facts
Toasted Coconut Macadamia Pancakes with Coconut Syrup
Amount Per Serving
Calories 396 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 67mg22%
Sodium 382mg17%
Potassium 363mg10%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 12g13%
Protein 8g16%
Vitamin A 395IU8%
Calcium 155mg16%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.