For me, this Is Hawaii on a plate. There is nothing more decadently delicious than the combination of buttery, rich macadamia nuts with bananas and coconut syrup. Just thinking about this right now makes me want to cry, it's so delicious. Takes Jack Johnson's "Banana Pancakes" song to the next level.
MACADAMIA NUT BANANA PANCAKES
- 1½ cups all-purpose gluten- free flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 3 large eggs
- 2 cups unsweetened almond milk or coconut milk
- 2 medium-large very ripe bananas, peels on (see Note, page 99)
- 1 teaspoon pure vanilla extract
- ½ cup chopped macadamia nuts
- 1 (14-ounce) can unsweetened full-fat coconut milk
- 1 tablespoon arrowroot powder or cornstarch
- ½ cup simple syrup (see Note)
- MAKE THE PANCAKES: In a large bowl, stir together the flour, salt, baking soda, and baking powder.
- Place the eggs, almond milk, bananas, and vanilla in a blender. Blend on the lowest speed just until the mixture is smooth.
- Add the wet ingredients to the flour mixture and whisk together until smooth. Stir in the macadamia nuts.
- On a hot griddle, drop the batter in ¼ cups. Once the tops begin to bubble, flip the pancakes and cook on other side until golden. Transfer to a plate and repeat with the remaining batter.
- MAKE THE COCONUT SYRUP: In a medium saucepan, whisk together the coconut milk and arrowroot powder until smooth. Add the simple syrup and bring to a boil; reduce the heat to low and simmer for 10 minutes. Let cool for 5 to 10 minutes before pouring over pancakes. It will thicken up further as it cools.
NOTE: For the simple syrup, stir together equal parts sweetener and water (e.g., ½ cup monk fruit extract dissolved in ½ cup water).