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!
3 cups all purpose flour
2 cups milk
½ cup Uncle Matt’s orange juice
3 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
¾ cup shredded coconut
¾ cup maple syrup
3 tbsp Uncle Matt’s orange juice
¼ cup shredded coconut
Crushed macadamia nuts
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.
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.