Hello Again…Macadamia Nut Pancakes with Coconut Syrup

Macadamia Nut a Pancakes with Coconut Syrup

Hello again friends! I know I know, it’s been a while since my last post, but let me just say I have a really good excuse. Okay, being behind on life is not an excuse at all. So an apology would probably be more appropriate. I’m sorry.  The responsibilities of this wonderful life really got the best of me. Mother. Wife. Maid. Cook. Friend. My house was a wreck for 3 weeks straight, me included. It’s a bit embarrassing. I could not for the life of me catch up. Washed the dishes, only to fix dinner and dirty more. Fold a load of laundry, only to have another load waiting in the dryer. Mop the floors, only for Dominic to spill chocolate milk 5 minutes later.  I would like to say I took deep breaths and said everything was gonna to be okay, but I’d be lying. Oh no, I yelled. I got frustrated. I threatened to throw away toys. Oh and yes I ordered pizza. But, as always, we moms survive the day, kicking and screaming, but we survive! Please, please, please, someone tell me this happens to you too. Not that I’d enjoy hearing so, perhaps just ease my mind that this is in fact normal and I am not a horrible mother. Or am I?

Since it’s been a while, I thought I’d pretend it’s the top of the morning and we’re picking up where we left off over a hot cup of coffee. Let’s just say with pancakes too. But you certainly deserve something a little more special for my absence. Macadamia Nut Pancakes with Coconut Syrup. The bits of macadamia nuts in these fluffy pancakes give a delicious crunch, while the coconut syrup really makes these pancakes extra special and very very good. Oh, forgot to mention, this pretend breakfast we’re having is under clear blue skies in Hawai’i. Hello again dear Friends!

Macadamia Nut a Pancakes with Coconut Syrup


Macadamia Nut Pancakes

Yield: 12 Pancakes


2 ½ cups of All-purpose flour

2 tbsp. Baking powder

1 tsp. salt

2 tbsp. Sugar

2 Eggs

2 cups Milk (Whole or 2% )

1 tsp. Pure vanilla extract

1 tbsp. Butter, melted

½ cup of Macadamia nut pieces or chopped

Here’s what you do:

In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat egg, milk, butter, and vanilla until well combined. Next, stir wet ingredients into the dry ingredients just until combined. Then, fold in macadamia nuts, again just until combined without over mixing the batter. Set aside and let sit for 10 to 15 minutes. Grease and heat griddle. Once at preferred heat, give your batter a quick stir and ladle about a ¼ to ½ cup (depending on the preferred size of pancakes) onto the hot griddle. Within a minute or two, once bubbles begin to form on the top of the pancake, flip pancake. Then, cook for about another minute or until lightly golden on the other side. Remove from griddle to a serving platter and serve immediately or keep warm under a clean kitchen towel until ready to be served.

Now, the coconut syrup.

Coconut Syrup 

Yield: 1 ½ to 2 cups 


1 14 oz. can of Coconut Milk

½ cup of Sugar

2 ½ tsp. of Cornstarch

Here’s what you do:

Give the coconut milk a shake before opening the can. Pour coconut milk in a saucepan. Spoon 2 tablespoons of that coconut milk into a separate small bowl and mix in cornstarch (in the small bowl) to create a thick paste. Pour cornstarch mixture into the saucepan. Add sugar and stir to combine. Place sauce pan over medium-high heat. Bring coconut milk and sugar to a quick boil, while constantly stirring to prevent lumps. Once it begins to boil, reduce heat to low and simmer until the coconut mixture thickens. Once desired syrup texture is reached, remove from heat and serve warm over pancakes. Enjoy!

And don’t forget to share your thoughts in the comment section below. Enjoy the pancakes!