Description
Delicious fluffy pancakes made with macadamia nuts and topped with a rich coconut syrup.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 Tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 4 Tablespoons butter (melted)
- 2 large eggs
- ½ cup macadamia nuts
- 13 ounces coconut milk (1 can)
- 1 Tablespoon cornstarch
- ½ cup white sugar
- pinch of salt
- 2 Tablespoons light corn syrup
- ½ cup shredded coconut
- ½ teaspoon vanilla
- ¼ teaspoon coconut flavoring
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, butter, and eggs.
- Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
- Heat a griddle or large skillet on medium heat (approx. 350℉).
- Spray griddle or skillet with nonstick cooking spray.
- Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle.
- Cook pancakes for a few minutes on each side, or until golden brown.
- In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
- Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut.
- Stir continuously until the mixture starts to thicken (almost boiling).
- Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.
Notes
- This recipe yields approximately 4 servings.
- Feel free to adjust the sweetness of the syrup to your liking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 400
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg