Ingredients
Scale
- 2 cups sweetened flaked coconut
- 4 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup melted butter
- 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
- 2 tablespoons light Karo syrup
- Pinch of salt
Instructions
- Preheat the oven to 250°F. Spread the sweetened coconut on a baking sheet and toast for about 18-20 minutes until golden.
- In a large bowl, combine flour, baking powder, and salt. Mix in melted butter, sugar, eggs, buttermilk, and vanilla until just combined.
- Heat a skillet over medium-low heat and lightly coat with butter. Pour in half a cup of batter per pancake and sprinkle with toasted coconut before flipping when bubbles form.
- For the coconut syrup, whisk together canned coconut milk, sugar, and light Karo syrup in a saucepan over medium heat until thickened (about 8-10 minutes).
- Serve warm topped with additional toasted coconut and chopped macadamia nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 12g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg