The Foodie Affair

Healthy low carb recipes that are easy to make

Macadamia Nut Pancakes with Coconut Syrup

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

Macadamia Nut Pancakes with Coconut Syrup - The Foodie Affair

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!

Macadamia Nut Pancakes - The Foodie Affair

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, and 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.

Macadamia Nut Pancakes - The Foodie Affair

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

Coconut Syrup - The Foodie Affair

Looking for a sugar-free alternative? Use xylitol instead of granulated sugar. It is the same consistency as regular sugar.

Yield: 6

Macadamia Nut Pancakes with Coconut Syrup

Fluffy pancakes with nutty macadamia pieces and a flavorful coconut syrup.
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.

    © Sandra @ The Foodie Affair
    Category: Breakfast

    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.

    Macadamia Nut Pancakes - The Foodie Affair

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    Reader Interactions

    Comments

      • Thanks, Heather! It’s great to know food bloggers that give inspiration when least expected! This is one of those meals I couldn’t stop thinking about until I made it happen! Keep on, keep on 🙂

        Reply

    6. Hi Sandra… I love your recipes… is it alright to share to my timeline if i just post the pic and the link that brings folks to your recipe and blog… I will NOT post the recipe it’s self… Just the pic and the link… Please let me know… Thanks… <3 Lynn

      Reply

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