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Macadamia Nut Pancakes with Coconut Syrup Recipe

   
 

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     Macadamia Nut Pancakes with Coconut Syrup

Category   Breakfast - Brunch
Sub Category   None
Servings   6

Ingredients
2 C. Flour
1/3 C. Sugar
2 tsp. Baking Soda
1/2 tsp. Salt
2 C. Buttermilk or Sour Milk
1/3 C. Vegetable Oil
2 Eggs
1 tsp. Vanilla
1/2 C. Macadamia nuts, chopped
 
Coconut Syrup-
1 (14 oz.) can of Coconut Milk
1/2 C. White Sugar
1/4 tsp. Salt
1/2 tsp. Vanilla

Instructions
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.


Originally Submitted
9/10/2015





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