One bite of these banana mac pancakes with coconut syrup will leave you dreaming of the land of aloha.
By Kelsey Hilts
I had my first coconut syrup on banana-macadamia nut pancakes when I was a kid. I have always been a coconut-lover so naturally this Hawaiian breakfast specialty has always been one of my favorites. I remember getting so excited as a kid to find coconut syrup on the mainland, too, and so we would occasionally buy a bottle as a special treat. But little did I know that coconut syrup is super easy to make. Simply add sugar to coconut milk and let it cook until it thickens. You can use brown or white sugar, for a tan or white-colored syrup, respectively. I’ve now made coconut syrup several times and I love the fact that I can add as much {or as little} sugar as I would like. I use roughly 1/2 cup which is less than half of what many other recipes call for. I have found that the coconut milk is so rich and sweet as it is that my family doesn’t miss the extra sugar. 
A little bit of this syrup goes a long way so one batch should be enough for a crowd. Because it doesn’t last as long as store-bought syrups {according to the cans of coconut milk it should be consumed within a week} I usually make the syrup for a tropical pancake feast for my family and then incorporate any leftovers into a dessert later in the week.
These banana macadamia nut pancakes are yummy plain or with conventional pancake dressings but when drizzled with coconut syrup they will leave you dreaming of the land of aloha. Just one bite will transport you to the Hawaiian islands. The addition of mashed banana to the buttermilk pancakes makes them exceptionally light and fluffy. You can either add chopped macadamia nuts to the pancake batter or for a lighter version, simply sprinkle some on top as a garnish.
PrintBanana Macadamia Nut Pancakes with Coconut Syrup
- Total Time: 45 minutes
- Yield: 4 1x
Description
One bite of these banana mac pancakes with coconut syrup will leave you dreaming of the land of aloha.
Ingredients
Coconut Syrup
- 1 can of coconut milk
- 1/2 cup (95g) sugar
- Dash of vanilla extract
Banana Macadamia Nut Buttermilk Pancakes
- 1 cup (99g) flour
- 1 Tbsp (12g) sugar
- 1 tsp (3,7g) baking powder
- 1/2 tsp (2g) baking soda
- 1/4 tsp (1g) salt
- 1 egg
- 1 cup (237mL) buttermilk
- 2 Tbsp (26g) oil
- 1 banana, mashed
- 1/4 cup (40g) chopped macadamia nuts
Instructions
Coconut Syrup
- Mix the ingredients in a small saucepan.
- Cook the mixture over medium heat, stirring it constantly, until it comes to a boil.
- Reduce the heat to medium and let it simmer for 15-20 minutes until it thickens into a syrup, being careful not to let it cook at a full boil or the consistency of your syrup will change, becoming grainy and gummy.
- Use it immediately or let it cool and then store it in a sealed container in the refrigerator.
Banana Macadamia Nut Pancakes
- Mix the dry ingredients.
- Stir in the wet ingredients.
- Heat a griddle to medium heat and cook the pancakes until they are golden brown on each side.
- Serve the pancakes with coconut syrup and chopped macadamia nuts.
- Prep Time: 15 mins
- Cook Time: 30 mins
Hi Kelsey, everything about your pancakes sounds delightful! Especially the syrup, for like yourself, I am a big coconut flavour lover. Will be trying these soon.
My parents just came back from their vacation in Hawaii and are raving about the Banana Macadamia Nut Pancakes with Coconut syrup from Boots and Kimmos, where they waited for a hour to get seated. I will make it for breakfast tomorrow morning since I have the recipe now! Mahalo!!!!!
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When my husband made them 4 me 4 my birthday last year I thought I was lost in a dream they were sooo scrumpcious???
I could’nt wait to make these pancakes after having them in Hawaii. The thing is the syrup, it doe’nt say what size of can for coconut milk.
Leah, thank you for that catch. I used a standard 14 or 16-ounce can of coconut milk. Enjoy!
Can’t wait to make these pancakes. We recently were in Maui and the Travaas hotel restaurant in Hana had the best banana macadamia pancakes with coconut syrup. Thanks for the recipe.