Coconut Macadamia Sheet Pan Pancakes Food

SHEET-PAN PANCAKES

Steps:

• Preheat the oven to 425˚ F.
• In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
• Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
• Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
• Cut into squares and serve with butter and warm syrup!

COCONUT PANCAKES

Steps:

• Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
• Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
• Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.

MACADAMIA NUT PANCAKES RECIPE

Steps:

• In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
• Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
• Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
• Cook pancakes for a few minutes on each side, or until golden brown.
• In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
• Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
• Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.

COCONUT-MACADAMIA SHEET PAN PANCAKES

Steps:

• Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil., Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.