Best Coconut Macadamia Sheet Pan Pancakes Recipes

MACADAMIA NUT PANCAKES RECIPE

Macadamia Nut Pancakes Recipe image

Macadamia Nut Pancakes, are about to change your life. It's like breakfast on the island, except you are in your home, and most likely not in a swimsuit.

Provided by Steph Loaiza

Time 35m

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
4 Tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 Tablespoons butter (melted)
2 large eggs
½ cup macadamia nuts
13.5 ounces coconut milk (1 can)
1 Tablespoon cornstarch
½ cup white sugar
pinch of salt
2 Tablespoons light corn syrup
½ cup shredded coconut
½ teaspoon vanilla
¼ teaspoon coconut flavoring

Steps:

In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
Cook pancakes for a few minutes on each side, or until golden brown.
In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.

Nutrition Facts : Calories 492 kcal, Carbohydrate 56 g, Protein 8 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 62 mg, Sodium 620 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 9 g, ServingSize 1 serving

COCONUT PANCAKES

Coconut Pancakes image

Provided by Food Network Kitchen

Time 40m

Yield 12 pancakes

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1/2 cup coconut flour
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup oat milk
3/4 cup water
1/2 cup unsweetened coconut-milk yogurt, plus more for topping
2 tablespoons coconut oil, melted, plus more for the pan
Berries, toasted coconut flakes and maple syrup, for topping

Steps:

Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.