Macadamia Nut Pancakes with Coconut Syrup
User Reviews
4.4
63 reviews
Good
Macadamia Nut Pancakes with Coconut Syrup
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Fluffy pancakes with nutty macadamia pieces and a flavorful homemade coconut syrup will bring you back to the island of Hawaii.
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Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 3 tablespoons coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup macadamia nuts coarsely chopped and toasted (extra for garnish)
Coconut Syrup
- 1 Can coconut milk in a can
- 1 cup granulated sugar
- 1 1/2 tablespoons arrowroot or cornstarch
- 1 teaspoons vanilla extract
- 1/4 teaspoon coconut extract optional
- 1/4 cup unsweetened coconut flakes toasted
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Instructions
- Pancakes
- In a small skillet toast nuts on medium heat until lightly browned. Remove and set aside to cool. Spray griddle or large skillet pan with non-stick cooking spray or grease with butter. Heat pans on medium.
- In a large bowl, whisk together flours, baking powder, baking soda, and salt. together.
- In a separate bowl whisk buttermilk, eggs, cooled coconut oil, and vanilla extract
- Add the liquid to the flour mixture, stirring until moistened. Fold in macadamia nuts Don't beat or over mix.
- Drop about a 1/4 cup of batter onto a prepared heated pan and cook until bubbles begin to form on the edge of the pancakes or until golden brown (about 2 minutes). Flip the pancakes and continue to cook for another 2 minutes. Keep warm in the oven until ready to serve.
- Coconut Syrup
- Toast coconut flakes in a small skillet over medium heat until lightly browned. Remove from skillet and set aside to cool. In a medium saucepan on medium heat add coconut milk and sugar. Stir until sugar has melted completely. Turn heat to low and add arrowroot or cornstarch stirring until the syrup begins to thicken (3-5 minutes). Turn off heat and add extracts and coconut flakes. Serve over pancakes.
Notes
- Once the liquid mixes with the flour, the baking powder and soda are immediately activated, which is what helps give the pancakes their fluff. Use the back of a spoon to help spread the batter form into a circle if needed.
- Keep unused syrup in the refrigerator and heat in the microwave or in a saucepan for reuse.
- For sugar-free coconut syrup, replace the granulated sugar with your favorite sugar alternative like monk fruit. Note that some sugar-free replacements can crystalize. Simply re-heat the coconut syrup to reuse.
Nutrition Information
Show Details
Serving
1g
Calories
590kcal
(30%)
Carbohydrates
72g
(24%)
Protein
12g
(24%)
Fat
30g
(46%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
6g
Cholesterol
65mg
(22%)
Sodium
635mg
(26%)
Fiber
4g
(16%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 590kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 635mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
63 reviews
Good
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