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

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.