Toasted Coconut Macadamia Pancakes: Easy, Delicious Weekend Treat
Enjoy these toasted coconut macadamia pancakes as a perfect weekend breakfast option!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut, toasted
- 1/2 cup macadamia nuts, chopped
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Stir in the toasted coconut and chopped macadamia nuts.
- In a separate bowl, combine the milk, eggs, sugar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a griddle or non-stick skillet over medium heat and grease lightly.
- Pour 1/4 cup of the batter onto the griddle for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with syrup.
Notes
- For extra flavor, add a pinch of cinnamon to the batter.
- Top with additional toasted coconut and macadamia nuts if desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Toasted Coconut Macadamia Pancakes, Pancakes, Breakfast, Easy Pancakes
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