Coco Nut Macadamia Pancakes Recipe
Servings: 4
Ingredients
- 3 c. all-purpose flour
- 6 Tbsp. sugar
- 1 Tbsp. baking pwdr
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 c. buttermilk
- 3 lrg Large eggs beaten
- 4 Tbsp. melted butter
- 1 c. Coco-Lopez (condensed coconut liquid available in liquor section of many markets)
- 1/2 c. toasted shredded coconut
- 1/2 c. toasted macadamia nuts minced Diced fresh pineapple for accompaniment Maple syrup for accompaniment
Directions
- Sift the flour, sugar, baking pwdr, baking soda and salt into a large mixing bowl.
- In a separate bowl, whisk together buttermilk, Large eggs, melted butter and Coco-Lopez. Add in mix to flour mix. Stir with a spoon to combine; batter will be slightly lumpy. Stir in toasted coconut and macadamia nuts.
- Heat a well-greased griddle or possibly skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till surface is covered with bubbles and appear dry around the edges. Turn and cook other side till golden.
- Serve garnished with pineapple, maple syrup, and butter.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 674 | |
| Calories from Fat 199 | 30% |
| Total Fat 22.86g | 29% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 2553mg | 106% |
| Potassium 376mg | 11% |
| Total Carbs 98.11g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 25.86g | 17% |
| Protein 19.09g | 31% |
