Banana Macadamia Nut Pancakes with Coconut Syrup
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
One bite of these banana mac pancakes with coconut syrup will leave you dreaming of the land of aloha.
Coconut Syrup
  • 1 can of coconut milk
  • ½ 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
  • ½ tsp (2g) baking soda
  • ¼ tsp (1g) salt
  • 1 egg
  • 1 cup (237mL) buttermilk
  • 2 Tbsp (26g) oil
  • 1 banana, mashed
  • ¼ cup (40g) chopped macadamia nuts
Coconut Syrup
  1. Mix the ingredients in a small saucepan.
  2. Cook the mixture over medium heat, stirring it constantly, until it comes to a boil.
  3. 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.
  4. Use it immediately or let it cool and then store it in a sealed container in the refrigerator.
Banana Macadamia Nut Pancakes
  1. Mix the dry ingredients.
  2. Stir in the wet ingredients.
  3. Heat a griddle to medium heat and cook the pancakes until they are golden brown on each side.
  4. Serve the pancakes with coconut syrup and chopped macadamia nuts.
Recipe by Honest Cooking at