Golden Coconut & Macadamia Flapjack Recipe: Toasty Bliss

Lazy weekend mornings beg for something special, and these toasted coconut macadamia pancakes deliver pure tropical comfort.

Crisp golden edges hold a delicate, nutty secret waiting to surprise you.

Buttery macadamia nuts scattered through fluffy pancake batter create an irresistible texture that sings of island elegance.

The gentle crunch of toasted coconut adds a delightful layer of warmth and depth to each bite.

Sweet, rich, and utterly indulgent, these pancakes turn an ordinary breakfast into a memorable culinary adventure.

Drizzle with warm maple syrup and let the flavors transport you to a sun-drenched beach.

Let’s find out this delectable morning treat that promises to make your taste buds dance with joy.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Calories: 678 kcal

Servings: 7

Ingredients for Toasted Coconut Macadamia Pancakes

• All-Purpose Flour: Provides sturdy structure and creates fluffy pancake texture, choose unbleached flour for better flavor.
• Baking Powder: Helps pancakes rise and become light, ensure it's fresh for maximum lift.
• Sugar: Adds subtle sweetness and helps with golden-brown exterior.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Binds ingredients together and adds richness, select fresh room-temperature eggs for smoother mixing.
• Buttermilk: Creates tender pancakes with tangy depth, use full-fat version for best results.
• Melted Butter: Provides rich flavor and moisture, use unsalted butter for precise seasoning.
• Vanilla Extract: Introduces warm, aromatic undertones, choose pure extract for authentic taste.

• Sweetened Flaked Coconut: Brings tropical crunch and sweet notes, toast until golden for deeper flavor.
• Macadamia Nuts: Adds buttery, rich crunch with subtle nutty complexity.
• Bananas: Offers natural sweetness and creamy texture.

• Coconut Milk, Sugar, Karo Syrup, Salt: Combine to create luscious, silky syrup with balanced sweetness and tropical essence.

Equipment Checklist for Making Coconut Macadamia Pancakes

• Large mixing bowl: Essential for combining dry and wet ingredients smoothly.
• Whisk or spatula: Perfect for creating a lump-free pancake batter.
• Baking sheet: Needed to toast coconut evenly in the oven.
• Skillet or griddle: Key tool for cooking pancakes to golden perfection.
• Measuring cups and spoons: Crucial for accurate ingredient quantities.
• Medium saucepan: Used for preparing the delicious coconut syrup.
• Spatula or turner: Helps flip pancakes without breaking them.

Directions to Make Toasted Coconut Macadamia Pancakes

• Coconut Toasting

Spread shredded coconut across a baking sheet and place in oven. Bake until edges turn golden and the aroma becomes nutty and rich, about 15-20 minutes. Watch carefully to prevent burning.

• Batter Preparation

Mix dry ingredients in a large mixing bowl. Create a smooth blend by gently incorporating wet ingredients. Stir until the mixture looks consistent and free of lumps.

• Skillet Technique

Warm a non-stick skillet over medium heat. Test temperature by dropping a water droplet that should sizzle and dance. Lightly grease cooking surface with butter or oil.

• Pancake Crafting

Pour batter onto hot skillet in smooth circles. Sprinkle toasted coconut across surface. Wait for small bubbles to form, then carefully flip pancakes to cook other side until golden brown.

• Coconut Syrup

Combine coconut milk, sugar, and a touch of salt in a saucepan. Simmer gently, stirring occasionally until liquid thickens and develops a silky consistency.

• Final Presentation

Stack warm pancakes on plates. Garnish with fresh banana slices and crunchy macadamia nuts. Drizzle homemade coconut syrup generously over the top for a tropical breakfast experience.

Tips to Get the Best Toast and Texture in These Pancakes

• Get perfectly golden coconut flakes by spreading them evenly on a baking sheet and watching closely during toasting to prevent burning. Gentle stirring midway ensures uniform color and prevents any flakes from getting too dark.
• Avoid overmixing the pancake batter – a few small lumps are perfectly fine. Overmixing can lead to tough, dense pancakes instead of light and fluffy ones that melt in your mouth.
• Use a ladle or measuring cup for consistent pancake sizes. Wait for small bubbles to form on the surface before flipping, which typically takes about 2-3 minutes on medium-low heat.
• Experiment with add-ins like chopped macadamia nuts directly in the batter or sprinkle extra toasted coconut between pancake layers. Try replacing some buttermilk with coconut milk for an even more intense tropical flavor profile.
• Leftover coconut syrup can be stored in an airtight container in the refrigerator for up to a week. Gently reheat before serving by warming in a small saucepan or microwave, stirring occasionally to maintain smooth consistency.

How to Serve Toasted Coconut Macadamia Pancakes with Style

• Tropical Breakfast Bliss: Pair these pancakes with fresh tropical fruits like mango, pineapple, or passion fruit for a vibrant morning explosion of flavors.
• Island-Style Garnish: Sprinkle extra toasted coconut and crushed macadamia nuts on top to add delightful crunch and enhance the pancakes' nutty texture.
• Breakfast Beverage Companion: Serve with a chilled coconut smoothie or Hawaiian-inspired coffee to complement the pancakes' rich, tropical essence and create a complete breakfast experience.
• Brunch Presentation Pro: Arrange pancakes in a stack, artfully drizzle homemade coconut syrup, and garnish with edible flowers or mint leaves for an Instagram-worthy breakfast presentation.

Store Toasted Coconut Macadamia Pancakes the Right Way

• Quick Morning Prep: Whip up pancake batter the night before and store in an airtight container inside the refrigerator. This smart trick saves precious minutes during busy mornings and ensures a delicious breakfast without extra stress.
• Freezer-Friendly Technique: Stack cooled pancakes between sheets of parchment paper, then seal in a freezer bag. These breakfast gems will stay fresh for up to 2 weeks, ready to reheat in a toaster or microwave within minutes for a quick meal.
• Syrup Storage Solution: Transfer leftover coconut syrup to a glass jar with a tight lid. Refrigerate for up to 5 days, gently rewarming when needed by placing the container in warm water or using short microwave bursts to restore its silky consistency.
• Nut and Coconut Care: Keep macadamia nuts and toasted coconut in sealed containers away from direct sunlight and heat. Store at room temperature for maximum freshness, ensuring crisp texture and rich flavor remain intact for future breakfast adventures.

Irresistible Coconut Macadamia Pancakes Recipe

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4.7 from 17 reviews

• Total Time: 50 minutes
• Yield: 7 1x

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Description

Sunlight-drenched mornings sparkle with these toasted coconut macadamia pancakes, blending tropical Hawaii-inspired flavors. Nutty macadamias and golden coconut flakes create a luxurious breakfast experience you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 4 cups (960 ml) all-purpose flour
• 3 cups (720 ml) buttermilk
• 3 large eggs
• 2 cups (240 g) sweetened flaked coconut (toasted)
• 14 oz (414 ml) coconut milk (not lite)
• ½ cup (120 ml) melted butter (plus extra for cooking)
• 1 cup (200 g) sugar
• ½ tbsps baking powder
• 2 tsps vanilla extract
• ½ cup (60 g) chopped macadamia nuts
• Sliced bananas
• 2 tbsps light Karo syrup
• 2 pinches of salt

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Instructions

1. Coconut Toasting: Spread shredded coconut on a baking sheet, roast in a 250°F (121°C) oven for 18-20 minutes, stirring periodically until achieving a delicate golden hue. For quicker method, broil carefully for 1-2 minutes, monitoring to prevent scorching.
2. Batter Preparation: Whisk flour, baking powder, and salt in a mixing bowl. Incorporate melted butter, sugar, eggs, buttermilk, and vanilla extract, blending until achieving a silky, lump-free consistency.
3. Pancake Cooking: Heat skillet over medium-low temperature, verifying readiness by water droplet test. Lightly grease cooking surface with butter or non-stick spray. Pour batter onto heated surface, immediately sprinkling toasted coconut across wet pancake.
4. Pancake Finishing: Allow bubbles to form on surface, then gently flip pancake, cooking until achieving a golden-brown exterior on both sides.
5. Coconut Syrup Creation: Combine coconut milk, sugar, corn syrup, and salt in a saucepan. Simmer over medium heat, stirring continuously for 8-10 minutes until mixture thickens and develops a glossy appearance.
6. Plating: Arrange warm pancakes, adorn with sliced bananas and chopped macadamia nuts. Generously drizzle homemade coconut syrup, creating an indulgent breakfast presentation.

Notes

• Coconut Toasting Tip: Monitor closely during toasting to prevent burning, as coconut can quickly turn from golden to burnt.
• Batter Consistency Check: Mix until smooth but avoid overmixing, which can make pancakes tough and dense.
• Griddle Temperature Precision: Use medium-low heat to ensure even cooking and prevent pancakes from burning on the outside while remaining raw inside.
• Syrup Texture Warning: Continuously stir while simmering to prevent sugar from crystallizing and ensure a smooth, glossy coconut syrup.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: Hawaiian

Nutrition

• Serving Size: 7
• Calories: 678
• Sugar: 18 g
• Sodium: 500 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 89 g
• Fiber: 4 g
• Protein: 11 g
• Cholesterol: 132 mg