Description
Ingredients
Units
Scale
For the Pancakes
- 1/2 cup macadamia nuts (chopped)
- 1 teaspoon vanilla extract
- 2 eggs
- 3 tablespoons butter (melted)
- 1 1/2 cups buttermilk
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 4 tablespoons sugar
- 1 1/2 cups all-purpose flour
Garnish
- Freshly-sliced bananas
- Macadamia nuts, chopped
For the Coconut Syrup
- 14 ounces Coconut Milk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
For the Pancakes
- In a mixing bowl thoroughly mix together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together buttermilk, butter, eggs, and vanilla extract.
- Combine the dry and wet mixtures until the batter is lumpy.
- Heat a non stick frying pan or griddle over low heat.
- Pour batter for the size of the pancake that you prefer onto the frying pan or griddle.
- Sprinkle some of the chopped macadamia nuts onto each pancake, flip it over and cook until golden for another 1 – 2 minutes.
For the Coconut Syrup
- In a heavy pan, heat all ingredients and whisk continuously over medium-low heat for 8-10 minutes until thick.
- Serve warm or chilled.
Notes
