Description
These banana macadamia nut pancakes are fluffy and light, enhanced by the tropical sweetness of homemade coconut syrup.
Ingredients
Units
Scale
- 1 can of coconut milk
- 1/2 cup (95g) sugar
- Dash of vanilla extract
- 1 cup (99g) flour
- 1 Tbsp (12g) sugar
- 1 tsp (3.7g) baking powder
- 1/2 tsp (2g) baking soda
- 1/4 tsp (1.5g) salt
- 1 cup (240ml) buttermilk
- 1 large egg
- 2 Tbsp (28g) melted butter
- 1 ripe banana, mashed
- 1/4 cup (30g) chopped macadamia nuts
Instructions
- To make the coconut syrup, combine the coconut milk, sugar, and a dash of vanilla extract in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally, until it thickens. Remove from heat and let it cool slightly before serving.
- For the pancakes, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the mashed banana and chopped macadamia nuts.
- Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes, until golden brown.
- Serve the pancakes warm, drizzled with the coconut syrup.
Notes
Coconut syrup should be consumed within a week. For a lighter version, sprinkle macadamia nuts on top instead of mixing them into the batter. Leftover syrup can be used in desserts. Adjust sugar in syrup to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 400
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 45