Fluffy pancakes with crunchy macadamia nut pieces topped with a flavorful homemade coconut syrup!

Macadamia Nut Pancakes And Food Memories

Are there certain foods and places that evoke memories for you?

They do for me!

Whenever I see a bottle of burgundy wine, I can practically smell my mom’s stew that she made every winter while growing up.

Cheesecake takes me back to my first homemade dessert that I made from scratch as a newlywed.

By the way, don’t ever describe a cheesecake as tasting eggy, because it may be a decade before it’s made again! haha-true!

Prosecco whisks me to Italy where I had my first glass of the sparkling wine.

Macadamia Nut Pancakes with Coconut Syrup brings me to the tropical island of Hawaii!

Pancake Recipe From Hawaii

I’ve mentioned before that as a military family we were able to spend about eight years in Hawaii, and how special the island has been for us.

I talked about our neighborhood happy hours and shared a watermelon margarita.

I also told you our son spent his Freshman year at the University of Hawaii, which btw was not a good fit for him, and he’s back at our local college.

Pancakes. Back to delicious pancakes.

Heather at Sugar Dish Me reminded me about the popular macadamia nut pancakes Hawaii has to offer when she shared a Toasted Coconut and Macadamia Nut Pancake recipe.

If you haven’t visited Heather’s website, grab a cup of coffee and visit for awhile.

She has lots of yummy recipes I know you’ll love.

I couldn’t stop thinking about how much I enjoyed going to breakfast in Hawaii and ordering either a Loco Moco or Macadamia Nut Pancakes with Coconut Syrup. T

he pancakes are so popular several companies like Hawaiian Sun sell pre-packaged mixes and syrups for the tourists to take home!

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Yield: 6 Servings

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.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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

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. In a separate bowl whisk buttermilk, eggs, cooled coconut oil and vanilla extract together. 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 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 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 is immediately activated, which is what helps give the pancakes their fluff. With the back of a spoon you may need to help the batter form into a circle by spreading the dough a bit.

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 xylitol.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 590Total Fat: 30gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 635mgCarbohydrates: 72gFiber: 4gSugar: 38gProtein: 12g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Did you make this recipe?

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Well, although I’m certain you would love to take a trip to Hawaii to try these delicious pancakes, don’t wait for the trip!

You can whip up a batch of the syrup and pancakes right in your own kitchen!

Turn on some Hawaiian music like Hawaiian 105 KINE , make these pancakes, and remember where you took your first bite of this

onolicious

(slang for delicious) meal.