Preheat oven to 250 degrees. Spread coconut on large baking sheet and toast for about 18-20 minutes or until golden. Another option is to place oven to broil setting. Toast coconut over broil for 1-2 minutes or until golden. Watch carefully as it can burn quickly under the broil setting.
To make pancakes:
In large bowl, stir together flour, baking powder and salt. Stir in melted butter, sugar, eggs, buttermilk and vanilla.
Heat large skillet or griddle over medium-low heat. Test for readiness by sprinkling some water on pan and if it spatters off the griddle, it’s hot enough. Coat with butter or spray with non-stick cooking spray.
Using a 1/2 cup, pour pancake batter onto pan or skillet. Generously sprinkle with toasted coconut. When bubbles appear on top of pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
To make coconut syrup: place canned coconut milk, sugar, and karo syrup in medium saucepan over medium heat. Whisk together and cook for 8-10 minutes or until it starts to simmer. Once it starts to simmer and thicken, remove from heat and serve.
Top pancakes with sliced bananas, coconut syrup, macadamia nuts, and remaining toasted coconut.
Nutrition
Calories: 396kcal, Carbohydrates: 47g, Protein: 8g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 67mg, Sodium: 382mg, Potassium: 363mg, Fiber: 3g, Sugar: 12g, Vitamin A: 395IU, Calcium: 155mg, Iron: 2.7mg
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