Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love.
We were fortunate enough to take our family vacation in Hawaii this past May. The last time we went, the kids were only 2 and 4. They're a few years older now and, my, what a difference that makes. No more fighting naps and no more worrying they're going to drown (as much). Because my kids are half mine, they share my love of food. On our first morning, we were without food in our condo because we got in so late the night before. Because my biggest concern when I travel (errr, well, at all times) is what/when we will eat, I had already planned that our first breakfast would be at The Gazebo. There, we enjoyed a monster sized banana mac pancake along with all sorts of other delicious food.
I did all my grocery shopping at Costco later that day because the smaller grocery stores are just too darn expensive, plus Costco is loaded with all sorts of locally produced food. I walked away with a bag of Hawaii's perfect nut: the macadamia. That means that I'll have more delicious macadamia recipes on the way, so keep your eyes peeled.
These pancakes taste outstanding with pure maple syrup, but I wanted to go the extra mile and make my own coconut syrup.
Served up with some additional sliced banana and chopped macadamia nuts along with some toasted coconut flakes, this recipe takes my taste buds back to paradise. Unfortunately, I opened my eyes after I was done savoring my breakfast only to see a pile of laundry on the couch and a to do list a mile long.
Banana Mac Pancakes with Coconut Syrup
Ingredients
Coconut Syrup
- 1 14 ounce can coconut milk
- ½ cup granulated sugar
- 1 teaspoon corn starch
- ½ teaspoon vanilla extract
Banana Mac Pancakes:
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 3 tablespoons butter (melted (can substitute with coconut oil))
- 1 teaspoon pure vanilla extract
- 2 bananas (mashed)
- ½ cup macadamia nuts (chopped)
Garnish:
- toasted sweetened coconut flakes
- chopped macadamia nuts
- banana slices
Instructions
Coconut syrup:
- In a small saucepan over medium high heat, whisk together the coconut milk, sugar, corn starch, and vanilla. Bring to a boil, then reduce heat to as low as it will go and simmer for about 15 minutes, stirring occasionally to ensure everything stays smooth. Syrup will thicken more as it cools.
Banana Macadamia Nut Pancakes:
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla, and mashed banana. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the nuts. Batter will be slightly lumpy.
- Heat a griddle to medium low heat and grease with butter. Cook the pancakes until they are golden brown on each side, flipping only once (do not flatten with spatula).
- Serve the pancakes with coconut syrup and chopped macadamia nuts, sliced banana, and toasted coconut flakes.
Anitra
I think I will try these as waffles. A bit too thick for pancakes, for me. Everyone loved them but I thinned out with whipping cream
(because I was out of buttermilk) after the test waffles.
sheila
Can you can this syrup like like you can jellies. I would like to make it in quantity and give to my friends. My friend just brought my 2 bottles when he came back from filming a show with Guy fieri and I'm in love.
Laurie
I am so excited to try this recipe! My husband and I honeymooned in Maui 20 years ago and stayed at the little condos on the beach next to The Gazebo. After waiting in line for what seemed like forever I ordered the banana-mac pancakes because the waitress told us it was their specialty. They were huge!...but absolutely amazing. I think they were also served with whipped cream. The coconut syrup, though, brought the whole thing to the next level.
A few years ago we took our 3 teenage sons to Maui and although we stayed in a different place this time around we couldn't wait to return to The Gazebo. The line was still long but the pancakes didn't disappoint. The boys were in Heaven. Thanks, Krissy, for recreating this paradise on a plate.
I'm giving this recipe 5 stars without even making it yet because you were inspired by the original. 🙂
Krissy
That is my absolute favorite place to visit on Maui! We like to order the fried rice at The Gazebo too because it's HUGE. We eat what we can for breakfast and then reheat it to go alongside our poolside dinner of grilling local steak of fish. Take me back!!!
Michelle
This is amazing!!! I didn't make my own syrup, but the pancakes were sooo delicious! Thank you for this recipe. They took me back to Gazebo also ? Husband loved them!
Krissy
I dream of breakfast at the Gazebo... like every week. My idea of heaven, for sure! Thanks for commenting! Krissy
Lecia
Yummy! 301 Calories per serving... can you define a serving?
Krissy
Hi Lecia, It's one pancake with all the sweet toppings.
Sylvette
The syrup is soooo good!! How do I go about storing it? What are your suggestions?
Krissy
I would just keep refrigerated.