Banana Mac Pancakes with Coconut Syrup

pouring sweet coconut syrup on stack of banana pancakes

4.88 from 16 votes

Banana Mac Pancakes with Coconut Syrup

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Krissy Allori

Equipment

Ingredients

Coconut Syrup

1 14 ounce can coconut milk
1/2 cup granulated sugar
1 teaspoon corn starch
1/2 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 ripe bananas mashed
1/2 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.

Nutrition