Coconut Orange Pancakes

Shake up your wake up® with this new addition to your summer brunch menu! We love the tropical vibes of these melt-in-your-mouth coconut orange pancakes. Plus, when you enjoy these, you’ll be starting your day with a sunshine sweet serving of vitamin C!

 

Pancakes:

3 cups all purpose flour

2 cups milk

½ cup Uncle Matt’s orange juice

2 eggs

3 tbsp sugar

1 tbsp baking powder

1 tsp baking soda

¾ cup shredded coconut

 

Syrup:

¾ cup maple syrup

3 tbsp Uncle Matt’s orange juice

¼ cup shredded coconut

 

For serving:

Mandarin oranges

Crushed macadamia nuts

Pancake Directions:

Heat a large skillet or griddle over medium heat.

Combine all pancake ingredients in a large bowl, mixing until mostly smooth (it’s okay if there are a few lumps).

Brush griddle with oil or melted butter and pour pancake batter onto griddle (about ⅓ cup of batter per pancake). Cook until bubbles form, then flip and cook for another minute or two. Repeat with remaining batter.

 

Syrup Directions:

Add all ingredients to a small saucepan over medium heat and bring to a simmer. Remove from heat and let sit for at least 15 minutes, or up to several hours, then strain the syrup through a fine mesh sieve to remove the coconut pieces.

Serve pancakes with syrup, mandarin oranges and macadamia nuts.