Toasted Coconut and Macadamia Nut Pancakes

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So, these were pretty fabulous. They get an 8.5. Now, the syrup got really thick as it cooled, so I might thin it with something next time, like coconut milk to make it a bit runnier. I kind of combined about 5 recipes together, and here is what I ended up with:

Toasted Coconut and Macadamia Nut Pancakes

2 cups flour

2 Tbs. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 Tbs. oil (butter would make them better, if you want to go that route)

3 eggs, beaten

1 cup buttermilk (I might add a bit more next time, maybe 1/4 cup)

1 cup coconut milk

1 tsp. coconut extract

1/4 cup chopped, toasted macadamia nuts

1/2 cup toasted, unsweetened shredded coconut

 

So, mix dry, mix wet, combine them and stir until barely combined. Fold in nuts and coconut.

 

Coconut Syrup

1 cup cream of coconut (this is not coconut milk, it’s that thick coconut paste that is amazing)

2/3 cup sweetened condensed milk

3/4 cup toasted, unsweetened shredded coconut

 

Combine these ingredients in a pan and bring to a boil. Serve immediately.

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