Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Pancakes with Coconut-Macadamia Nut Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

Fluffy and flavorful coconut pancakes made with shredded coconut and coconut milk, served with a homemade coconut syrup. These pancakes have a tropical twist, perfect for a delightful breakfast or brunch that combines the rich taste of coconut with a sweet and creamy syrup.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pancakes

  • 2 cups all purpose flour (or swap half for white whole wheat flour)
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup shredded coconut (sweetened or unsweetened*)
  • 2 cups unsweetened coconut milk (coconut milk beverage in a carton)
  • 2 tablespoons melted coconut oil (or melted butter or vegetable oil)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Syrup

  • 1/2 cup granulated sugar
  • 2 cups unsweetened coconut milk (coconut milk beverage in a carton)
  • 2 teaspoons cornstarch
  • 2 teaspoons maple syrup
  • 1/4 teaspoon pure vanilla extract

Optional Toppings

  • shredded coconut
  • macadamia nuts
  • sliced banana
  • pineapple
  • chocolate chips

Instructions

  1. Prepare the pancake batter: In a large bowl, combine the flour, sugar, baking powder, salt, and shredded coconut. In a separate bowl, whisk together the coconut milk, melted coconut oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix. Let the batter sit for about 5 minutes while you prepare the cooking surface. Adjust the batter consistency with additional flour (to thicken) or coconut milk (to thin) if necessary.
  2. Cook the pancakes: Preheat and lightly grease a griddle or non-stick pan over medium-low heat. Using a 1/3 or 1/2 cup measuring cup, pour portions of the batter onto the griddle. Cook until bubbles form evenly on the surface, then flip and cook the other side until golden brown. Repeat until all batter is used.
  3. Make the coconut syrup: In a small saucepan, whisk together granulated sugar, coconut milk, cornstarch, and maple syrup. Place over medium heat and simmer for 10 to 12 minutes, stirring frequently, until the mixture thickens slightly and is fully combined. Remove from heat and stir in the vanilla extract. Let cool and store in the refrigerator. Stir before serving to thin out the syrup.
  4. Serve: Plate the pancakes and drizzle generously with the homemade coconut syrup. Add optional toppings such as shredded coconut, macadamia nuts, sliced banana, pineapple, or chocolate chips for extra flavor and texture.

Notes

  • If the pancake batter is too thick, add a tablespoon of coconut milk to thin it out; if too thin, add a tablespoon of flour to thicken.
  • You can use sweetened or unsweetened shredded coconut depending on your preference.
  • The coconut milk beverage sold in cartons is recommended for a smoother batter and lighter pancakes.
  • The syrup can be stored in the refrigerator for up to a week; whisk before each use to thin out.
  • For a vegan version, substitute eggs with flax eggs and use vegetable oil instead of melted coconut oil.
  • Cook pancakes on medium-low heat to prevent burning while ensuring they cook through.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/coconut-pancakes-with-coconut-macadamia-nut-syrup-recipe/