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Macadamia Nut Pancakes with Coconut Syrup Recipe

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This recipe for Macadamia Nut Pancakes with Coconut Syrup, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Renee Tabari

Category:
Category:

Ingredients:  
Ingredients:  
Your Favorite Pancake mix
1 cup macadamia nuts, coarsely chopped and toasted
1 can coconut milk (in a can)
1 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoons vanilla extract
1/4 teaspoon coconut extract
1/4 cup unsweetened coconut flakes, toasted
2 bananas, thinly sliced into disks

Directions:
Directions:
In a small skillet toast nuts on medium heat until lightly browned. In a large bowl, mix pancake mixture as instructed. Fold in half of the macadamia nuts. Drop about a cup of batter onto prepared heated pan and cook until bubbles begin to form on the edge of the pancakes or until golden brown (about 2 minutes). Flip the pancakes and continue to cook for another 2 minutes. Keep warm in oven until ready to serve.

Toast coconut flakes in a small skillet over medium heat until lightly browned. Remove from skillet and set aside to cool. In a medium saucepan on medium heat add coconut milk and sugar. Stir until sugar has melted completely. Turn heat to low and add cornstarch, stirring until the syrup begins to thicken (3-5 minutes). Turn off heat and add extracts and coconut flakes.

Serve pancakes topped with sliced bananas, coconut syrup and garnish with remaining macadamia nuts.

 

 

 

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