5.0 from 6 votes
Banana Macadamia Pancakes
Fluffy buttermilk pancakes filled with banana flavor and studded with macadamia nuts, smothered in coconut syrup. Just like you had at that restaurant in Hawaii! These are so easy to make at home. Comes with free palm trees and a beach too.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 15 Servings
Calories: 223 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1/2 cup salted roasted macadamia nuts 2 1/2 oz, chopped
- 1 & 1/2 cups flour spooned and leveled
- 2 tablespoons sugar
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons butter melted and cooled a bit
- 1 & 1/2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 1 ripe or overripe large banana
- 1 batch Coconut Syrup click for recipe
- more bananas to garnish
- pineapple to garnish
Instructions
- Chop the macadamia nuts. I used my food processor and pulsed it until there were some fine chunks and some larger ones.
- Add the macadamias to a large bowl, along with the flour, sugar, baking powder, baking soda, and salt. Whisk together.
- Melt the butter in a small bowl and set aside.
- Whisk together the buttermilk, eggs, and vanilla in a medium bowl. Whisk in the butter.
- In the bowl that you melted the butter, mash a banana with a fork. It doesn't need to be perfect, some chunks are ok.
- Pour the wet mixture into the dry mixture, and add the mashed banana. Stir until JUST barely combined. Embrace the chunk.
- Heat a large frying pan or griddle over medium heat. Grease well with butter or nonstick spray.
- Use a 1/4 cup measuring cup to form pancakes. Cook for a few minutes, until the top has formed bubbles and they have started to pop.
- At this point, you can add chopped pineapple to the raw side of the pancake. Make sure you spread it out otherwise the pancake won't cook in the middle.
- Flip the pancakes and continue to cook until light golden brown.
- Turn your oven to the warm setting (170 degrees F) and put a cooling rack inside. Keep the pancakes on the rack until ready to serve.
- Serve with fresh bananas* or fresh pineapple and Coconut Syrup
Cup of Yum
Notes
- *If you want you can roast the bananas. Slice them, put them on a greased baking sheet, sprinkle with 1 tablespoon sugar, then broil for a couple minutes. Or torch them, if you have one. Or you could pan fry them in butter and sugar like I did in this post.
- Source: inspired by my mother-in-law Kris, adapted from Epicurious
Nutrition Information
Serving
1pancake
Calories
223kcal
(11%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
33mg
(11%)
Potassium
197mg
(6%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
156IU
(3%)
Vitamin C
2mg
(2%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Servings
Amount Per Serving
Calories 223
% Daily Value*
| Serving | 1pancake | |
| Calories | 223kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.