Description
Escape to the tropics with these coconut pancakes topped with coconut syrup and chopped macadamia nuts.
Ingredients
- FOR THE PANCAKES:
- 1-½ cup All-purpose Flour
- ½ cups Sweetened Coconut Flakes
- 2 Tablespoons Sugar
- 2-½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1-½ cup Milk Or Coconut Milk
- 2 Tablespoons Lemon (juice From 1 Lemon)
- 2 Tablespoons Butter, Melted
- 1 Large Egg
- 1 teaspoon Lemon Zest
- ½ teaspoons Imitation Coconut Extract
- ⅓ cups Macadamia Nuts, Chopped, Optional For Serving
- FOR THE COCONUT GLAZE (optional):
- ½ cups Confectioners Sugar
- 2 Tablespoons Water, Coconut Water Or Coconut Milk
- 1 whole Splash Of Imitation Coconut Extract
Preparation
For the pancakes:
In a large mixing bowl combine flour, coconut flakes, sugar, baking powder and salt. Stir and make a well in the center of the flour mixture. Add in milk, lemon juice, butter, egg, lemon zest and coconut extract. Stir together until blended.
Spray a skillet with nonstick cooking spray and preheat over medium heat. Pour desired amount of batter into skillet (pancake-sized scoops) and cook until the top begins to bubble. Flip pancakes with a spatula and continue to cook until browned on the other side. This will take about 3 minutes per side.
Serve warm with coconut glaze and chopped macadamia nuts.
Coconut glaze (optional):
In a small bowl combine confectioners’ sugar, water and coconut extract. Stir until confectioners’ sugar is dissolved. Add more water if needed. Drizzle over pancakes.
