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1
Preheat the oven to 350.
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2
Bake pecans and coconut in a single layer in a shallow pan.
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3
Bake 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.
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4
Stir together flour and next 4 ingredients in a large bowl.
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5
Whisk together the buttermilk, next 3 ingredients, and 2 egg yolks in another bowl.
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6
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
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7
Stir in pecans and coconut.
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8
Beat egg whites at high speed with an electric mixer until stiff peaks form, and fold into batter.
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9
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
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10
Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
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11
Turn and cook 3-4 minutes or until done.
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12
Place pancakes in a single layer on a baking sheet and keep warm in a 200 oven up to 30 minutes.
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13
Serve with Cream Cheese Syrup--beat cream cheese, butter, maple syrup, and vanilla extract at medium speed with an electric mixer until creamy.
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14
Gradually add powdered sugar, beating until smooth.
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15
Gradually add milk, beating until smooth.
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16
If desired, microwave syrup in a microwave safe bowl at HIGH 10-15 seconds or just until warm, stir until smooth.
