Aloha! This is taking pancakes to a whole new level. For real! Using our basic Old Fashion Buttermilk Pancake recipe, we’ve added bananas and toppings that will make you feel faint (kind of like when you’ve been at the beach all morning), not really, but it’s an amazing combination! Top with coconut syrup, toasted coconut shreds, bananas and the best part of all-chopped macadamia nuts. This is like a vacation for your tastebuds!
- In a mixing bowl combine flour, sugar, baking powder, soda and salt.
- In a liquid measuring cup measure the buttermilk, egg, vanilla, mashed banana and oil. Whisk to combine.
- Add the buttermilk mixture to the flour mixture and stir with a wire whisk. Add the water to thin out the batter.
- Let rest on the counter for 5-10 minutes.
- Heat a pan (non-stick or buttered heavy cast iron skillet) to medium. Stir the batter gently to release some of the air bubbles and add a quarter cup to the pan. With the back of a spoon, spread the mixture out so it’s evenly spread- into about a 5 to 6 inch size pancake.
- After the top starts to bubble up, flip the pancake and finish cooking until both sides are golden brown and cooked through.
- To make the coconut syrup, melt the butter on medium in a sauce pan. Stir in the rest of the ingredients with a wire whip. Bring to boil over medium high heat and simmer for 4 minutes. Syrup keeps for up to a week in the fridge.
- Top pancakes with coconut syrup, chopped macadamia nuts, sliced bananas, fresh whipped cream and toasted coconut.
Elizabeth Bahnsen, RDN developed this recipe exclusively for RYZE. Elizabeth works within the food industry to create recipes for companies with outstanding ingredients. Visit her websites at www.yourfamilytable.org and www.rcpboulder.com for more information.
Image is copyrighted by Paul Perreault email@example.com