Banana Mac Pancakes with Coconut Syrup
Bring the tropical flavors of Hawaii to your breakfast table with these fluffy banana macadamia nut pancakes drizzled in coconut syrup. Pure island bliss!
Servings: 12 pancakes
Equipment
Ingredients
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
Top with:
- toasted sweetened coconut flakes
- chopped macadamia nuts
- banana slices
- coconut syrup
Instructions
- In a large bowl, mix together the 2 cups all purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, combine the 2 cups buttermilk, 2 eggs, melted 3 tablespoons butter, 1 teaspoon pure vanilla extract, and mashed 2 ripe bananas. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the 1/2 cup macadamia 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.
Notes
Nutritional information based on a single pancake with no toppings.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 265mg | Potassium: 246mg | Fiber: 2g | Sugar: 7g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg