Macadamia Nut Pancakes with Coconut Syrup
User Reviews
4.4
Macadamia Nut Pancakes with Coconut Syrup
Description
The pancakes mix includes a blend of flours, baking powder and soda, salt, with buttermilk and eggs providing moisture and tenderness. Macadamia nuts are lightly toasted to enhance their flavor before being gently folded into the batter without overmixing to keep the pancakes light.
Cooking pancakes on a greased griddle until bubbles form, then flipping for an even golden-brown color, ensures a tender center and slightly crisp edges. Meanwhile, the coconut syrup is prepared by simmering canned coconut milk with sugar until thickened with arrowroot, then flavored with vanilla, optional coconut extract, and topped with toasted unsweetened coconut flakes.
These pancakes serve well warm with the rich, sweet, and fragrant coconut syrup poured over. The nutty crunch and tropical coconut notes create layered flavors and textures ideal for a special breakfast or brunch.
Unused syrup keeps well refrigerated and can be reheated. To make a sugar-free syrup, substitute sugar with a preferred alternative but note texture changes may occur.
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 egg
- 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 coconut milk in a can, 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 coconut flakes toasted, unsweetened
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
- Use the back of a spoon to shape the batter into circles on the griddle for even pancakes.
- Keep unused coconut syrup refrigerated and reheat gently before serving again.
- To make sugar-free syrup, replace sugar with sugar alternatives like monk fruit; reheating prevents crystallization.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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