Ingredients
Scale
- 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 Extract
- 1/2 cup Chopped Macadamia Nuts
- 1 – 14 ounce Can Coconut Milk
- 1/2 cup Sugar (for syrup)
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt (for syrup)
Instructions
- Preheat your oven to 250°F (120°C). Spread sweetened flaked coconut on a baking sheet and toast for 18-20 minutes until golden brown.
- In a large bowl, mix flour, baking powder, and salt. Add melted butter, sugar, eggs, buttermilk, and vanilla; stir until just combined.
- Heat a skillet over medium-low heat. Coat with butter or non-stick spray.
- Pour 1/2 cup of batter onto the skillet and sprinkle with toasted coconut. Cook until bubbles form on top, then flip to cook the other side.
- For the coconut syrup, whisk together canned coconut milk, sugar, and karo syrup in a saucepan over medium heat until simmering and slightly thickened.
- Serve pancakes topped with banana slices, warm coconut syrup, additional chopped macadamia nuts, and more toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 550
- Sugar: 32g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg