Heat griddle or frying pan to medium high heat.
Combine all dry ingredients in one bowl, whisk
together. Add wet ingredients and stir together
to form a batter, adding more flour or water to
get the right consistency. Add nuts, and mix to
combine. Spray heated griddle or frying pan
with nonstick spray, or lightly brush with
butter or vegetable oil.
Drop batter by 1/3 cup portions onto hot, greased
pan. Cook 2 to 3 minutes or until edges of
pancakes are dry. Turn pancakes and cook 1 to 2
additional minutes, or until cooked through.
Remove to a plate and butter immediately.
To make syrup, strain coconut solids from the
coconut milk. Save 1/2 cup of the resulting
coconut water and combine with sugar in a small
saucepan over medium high heat. Bring to a boil.
Simmer about 5 minutes, or until begins to
thicken. Add coconut solids and simmer another 2
to 3 minutes, until mixture is combined and
smooth. Add salt and vanilla. Stir to combine
flavors. Serve over hot buttered pancakes.
0 Out of 5 from
You can add this Macadamia Nut Pancakes with Coconut Syrup recipe to your own private DesktopCookbook.