Toasted Coconut Banana Macadamia Pancakes

To be perfectly honest, I’m not sure how much introduction these pancakes need. Most of it is right there in the title. Banana pancakes are a wonderful thing, but I can tell you from experience that they’re about a hundred times better when you add toasted coconut and macadamia nuts to the mix as well. The complex play of sweet bananas, crunchy, salty macadamias, and the savory, roasted flavors of both the nuts and the coconut will completely change how you think about Sunday morning. But, as you probably noticed in the photo, there is one more element to this dish that really makes it unlike any other tall stack you’re ever tasted.

Maple syrup is fine for plain pancakes, but when you’re making something this exquisite, it demands a sauce to match. If you’ve ever cooked up a batch of my mango sticky rice recipe, you know that the core of the experience is a sweet coconut syrup with just enough salt in the mix to make it really intriguing. As it turns out, that same sauce is the perfect way to finish these toasted coconut banana macadamia nut pancakes, delivering plenty of sweetness with a touch of salt to keep things perfectly balanced.

It isn’t the simplest breakfast recipe, but, once you try them, these pancakes might just redefine your ideal brunch spread. It’s past time to ditch the dull, one-note flapjacks. The layers on your breakfast plate should be about more than just a taller pile of pancakes — add some layers of flavor while you’re at it.

Toastted Coconut Banana Macadamia Pancakes

Your new favorite Sunday tradition, these pancakes are packed with toasted coconut and macadamia nuts as well as sliced bananas, and then topped with a sweet and salty coconut cream syrup.

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Ingredients Method

Ingredients

  

Pancakes

• ½ cup macadamia nuts
• ½ cup dried unsweetened coconut
• 1 ½ cups flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 ¼ cups milk
• ¼ cup neutral oil
• 1 egg
• ½ tsp vanilla extract
• 2 bananas sliced

Coconut Cream Syrup

• ¾ cup coconut cream
• ¼ cup sugar
• ¼ tsp salt

Method

 

1. Before we get started, toast the macadamia nuts and then the coconut. Do this by adding them to a skillet over medium heat. Watch carefully and swirl them often, removing them from heat when they achieve a toasted color and delightful aroma.
2. Next, make the coconut syrup by combining the coconut cream (you can scoop the solids from the top of a can of coconut milk for this), tsp salt, and sugar. Stir this over medium-low heat until it is warm and well-combined.
3. In a large bowl, mix together the dry ingredients, including the toasted coconut. In a separate bowl, beat together the wet ingredients. Add the wet ingredients to the dry ingredients and stir together until a nice batter is formed. If it is too thick, mix in a bit more milk.
4. Heat a skillet over medium heat and add some butter or oil. Ladle out ¼ cup of batter into the center. Sprinkle over some sliced bananas and macadamia nuts. When the first bubbles form in the center of the pancake, flip it, and cook for 1 minute on the other side.
5. Cook pancakes 1 or 2 at a time until finished. Top with coconut syrup and additional toasted coconut, banana, and macadamia nuts, if desired.