Description
One bite of these banana mac pancakes with coconut syrup will leave you dreaming of the land of aloha.
Ingredients
Scale
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