Coconut Macadamia Nut Pancakes Recipe
Haupia Cream | Toasted Coconut | Brulee Bananas (GLUTEN FREE)
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Ingredients
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Pancakes
Method
Preparation
- 1
Make the Pancake Batter
In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt. In another bowl, combine the coconut milk, eggs, sugar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped macadamia nuts and toasted coconut flakes.
- 2
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- 3
Prepare Haupia Cream
In a saucepan over medium heat, combine coconut milk, sugar, and cornstarch. Stir until thickened and smooth. Allow to cool slightly before serving.
- 4
- 5
Serve
Stack pancakes on a plate, drizzle with haupia cream, top with brulee bananas, and sprinkle with extra toasted coconut.
