Banana Macadamia Nut Pancakes With Coconut Syrup
Serves 6 to 8
Time: 15 minutes
3 cups flour
½ cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
3¼ cups buttermilk
½ cup butter, melted
2 teaspoons vanilla
2 bananas, chopped
Oil for the griddle
1 13.5 oz. can coconut milk
1½ Tablespoons cornstarch
2 cups light corn syrup
½ cup sugar
½ cup shredded coconut
1. In a small bowl mix the flour, sugar, baking powder, baking soda, salt and nuts together. Set aside.
2. In another small bowl whisk together the buttermilk, melted butter, eggs and vanilla. Add this to the dry ingredients. Mix until combined.
3. Stir in the chopped bananas.
4. Wipe the griddle or frying pan with a little oil and fry on a hot griddle about 360°. Turn the pancake when you see the little bubbles come up and start to break. Pancakes should be golden brown.
In a medium size saucepan, whisk coconut milk and cornstarch together. Add other ingredients. Bring to a boil and remove from heat. Store in the refrigerator up to 2 weeks.
Serve with: Serve with butter and coconut syrup.
These are the best pancakes ever!! They take me right to Hawaii when we visit and eat these for breakfast at our favorite place. These pancakes and syrup are better than any that I have had on the Islands. There is nothing like Coconut Syrup… These are yummy!!! Enjoy!
Thanks, Rachel, for the recipe. xo