Toasted Coconut Macadamia Pancakes: Indulgent Treat with Coconut Syrup
A delightful recipe for toasted coconut macadamia pancakes served with a rich coconut syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a bowl, combine flour, coconut, macadamia nuts, baking powder, salt, and sugar.
- In another bowl, whisk together milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve with coconut syrup drizzled on top.
Notes
- For extra flavor, toast the coconut before adding it to the batter.
- These pancakes can be made ahead and reheated in the microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Keywords: Toasted Coconut Macadamia Pancakes, Coconut Syrup, Pancake Recipe