Coconut Macadamia Sheet Pan Pancakes Recipes

COCONUT-MACADAMIA SHEET PAN PANCAKES

Coconut-Macadamia Sheet Pan Pancakes image

These sheet-pan pancakes are great for brunch when you want to serve a group without standing over the stove. The fun flavors give this dish a tropical flair, and pineapple-flavored ice cream topping is a great swap for the usual maple syrup. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 10 servings

Number Of Ingredients 7

Ingredients

3-1/2 cups complete buttermilk pancake mix
1/2 cup sweetened shredded coconut
2 cups 2% milk
1 tablespoon coconut oil or butter, softened
1/2 cup macadamia nuts, coarsely chopped
2 medium bananas, sliced
Butter and maple syrup

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.

Nutrition Facts : Calories 288 calories, Fat 11g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 642mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 7g protein.

MACADAMIA-CRUSTED MAHI MAHI WITH COCONUT "BEURRE BLANC"

Macadamia-Crusted Mahi Mahi with Coconut

My mahi mahi specialty tastes like your are splurging, but it is really a healthy twist on a decadent favorite. This fish is delicious served with saffron rice or couscous. -Karen S. Shelton, Collierville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings (1 cup sauce).

Number Of Ingredients 21

Ingredients

1/3 cup orange juice
2 tablespoons finely chopped shallot
1-1/2 teaspoons minced fresh gingerroot
1 small garlic clove, minced
1 can (13.66 ounces) light coconut milk
1 teaspoon sugar
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
MAHI MAHI:
6 mahi mahi fillets (3 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons grated orange zest
1 tablespoon orange juice
1-1/2 teaspoons minced fresh gingerroot
2 teaspoons garlic powder
2 teaspoons ground cumin
3/4 cup panko bread crumbs
1/2 cup chopped macadamia nuts
3 tablespoons olive oil

Steps:

In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter., Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper. , In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet., Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.

Nutrition Facts : Calories 330 calories, Fat 23g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

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