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Toasted Coconut Macadamia Pancakes with Coconut Syrup

Deliciously fluffy pancakes infused with toasted coconut and crunchy macadamia nuts, served with a rich coconut syrup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 cup milk or coconut milk
  • 1 large egg
  • 1/4 cup toasted coconut flakes
  • 1/4 cup chopped macadamia nuts
  • 2 tbsp unsalted butter melted
Coconut Syrup
  • 1 cup coconut milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Method
 

Prepare the Coconut Syrup
  1. In a small saucepan, combine coconut milk and sugar over medium heat.
  2. Stir until the sugar is dissolved, then bring to a simmer.
  3. Remove from heat and stir in vanilla extract. Set aside.
Make the Pancake Batter
  1. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
  2. In another bowl, combine milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Fold in toasted coconut flakes and chopped macadamia nuts.
Cook the Pancakes
  1. Preheat a griddle over medium heat and lightly grease it.
  2. Pour 1/4 cup of batter onto the griddle for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
  4. Repeat with remaining batter.
Serve
  1. Stack pancakes on plates and drizzle with coconut syrup.
  2. Garnish with additional toasted coconut and macadamia nuts if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 10gFiber: 2gSugar: 12g

Notes

For extra flavor, you can add a pinch of cinnamon to the pancake batter.

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