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.
Servings 12 pancakes
- 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 bananas mashed
- 1/2 cup macadamia nuts chopped
- toasted sweetened coconut flakes
- chopped macadamia nuts
- banana slices
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.
Calories: 301kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 271mg | Potassium: 317mg | Fiber: 1g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 2.1mg | Calcium: 95mg | Iron: 2.5mg