Recipes

Coconut Pecan Pancakes with Caramel Sauce

I was watching the Cooking Channel’s show “Unique Sweets” when they highlighted a restaurant named More Than Waffles. They raved about their waffles and pancakes that are topped with whipped cream, chocolate and ice cream. They were especially fond of the Coconut Pecan Pancakes with Caramel Sauce describing it as tasting similar to a Pecan Pie, but with a tropical note coming from the coconut. I immediately wanted to taste these pancakes, but unfortunately I can’t just fly across the US to California for breakfast, so I decided to try to replicate them myself.

Coconut Pecan Pancakes with Caramel Sauce

I used coconut cream, coconut oil and coconut flakes to really make the batter have the taste of coconut. I toasted the coconut flakes and pecans together before adding to the batter to bring out more flavor.

Coconut Pecan Pancakes with Caramel Sauce

The caramel sauce on top of the pancakes was so good! And you do not need to use a lot of it to add flavor to the dish.

Coconut Pecan Pancakes with Caramel Sauce

This recipe made a lot of pancakes. I wish I cut it in half, but I will freeze the leftovers for another time. This size of a batch would be good if you are having a brunch party with 10-12 people.

Coconut Pecan Pancakes with Caramel Sauce

I will be definitely making this recipe again in the future. I hope you will enjoy it as much as I did!

Coconut Pecan Pancakes with Caramel Sauce 

Coconut Pecan Pancakes with Caramel Sauce

Serves: 10-12

Ingredients for Toasted Coconut and Pecans

  • 1 C coconut
  • 3/4 C pecans

Ingredients for Caramel Sauce

  • 1 C brown sugar
  • 1/2 C half and half
  • 4 TBS butter
  • 1 TBS vanilla extract
  • 1 pinch salt

Ingredients for Pancakes

  • 2 TBS coconut oil
  • 3/4 C coconut cream
  • 2 3/4 C almond milk
  • 1 1/2 TBS sugar
  • 2 1/2 tsp salt
  • 3 eggs
  • 3 TBS baking powder
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 3 1/2 C all-purpose flour
  • 1/2 C toasted coconut
  • 1/2 C toasted pecans

Instructions for Toasted Coconut and Pecans

  1. Preheat oven to 350 degrees
  2. Bake coconut and pecans 10 minutes, stirring halfway to prevent burning

Instructions for Toasted Coconut and Pecans

  1. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Serve warm.

Instructions for Pancakes

  1. Mix coconut oil, coconut cream, milk and sugar
  2. Whisk in salt, eggs, baking powder and both extracts
  3. Stir in flour
  4. Once flour is completely mixed in, stir in toasted coconut and pecans. Let the batter rest about 5 minutes before cooking
  5. Heat a griddle or large non-stick skillet over medium heat and grease lightly. Pour about 1/4 cup batter for each pancake onto griddle and cook for 1 to 2 minutes then flip and cook on other side for 1 to 2 minutes more until done
  6. Serve topped with left over coconut and pecans and drizzled in caramel sauce. Add coconut whipped cream for an added coconut treat!

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