Coconut Macadamia Nut Pancakes (gluten Free) Recipe
Haupia Cream | Toasted Coconut | Brûlée Pineapple
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Ingredients
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Pancakes
Method
Pancake Preparation
- 1
Prepare the Batter
In a large mixing bowl, combine the gluten-free flour, baking powder, and salt. In another bowl, whisk together the coconut milk, eggs, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the shredded coconut and chopped macadamia nuts.
- 2
Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for an additional 2-3 minutes until golden brown. Repeat until all batter is used.
- 3
Prepare Haupia Cream
In a saucepan, combine 1 cup of coconut milk with 1/4 cup of sugar and 1/4 cup of cornstarch dissolved in 1/2 cup of water. Cook over medium heat, stirring constantly until thickened. Allow to cool before serving.
- 4
Brûlée Pineapple
Slice fresh pineapple into rings. Sprinkle sugar on both sides and use a kitchen torch to caramelize the sugar until golden. Alternatively, cook on a hot grill until charred.
- 5
Serve
Stack the pancakes on a plate, top with haupia cream, toasted coconut, and brûlée pineapple. Enjoy!
