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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Pancake Finishing: Allow bubbles to form on surface, then gently flip pancake, cooking until achieving a golden-brown exterior on both sides.
- 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.
- 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