Coconut Macadamia Nut Pancakes (gluten Free) Recipe
Haupia Cream | Toasted Coconut | Brûlée Pineapple
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Ingredients
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Pancake Batter
Haupia Cream
Brûlée Pineapple
Garnish
Method
Pancake Preparation
- 1
Make the Pancake Batter
In a large bowl, whisk together the gluten-free flour, baking powder, and salt. In another bowl, mix together coconut milk, egg, and honey or maple syrup. Combine wet and dry ingredients until just mixed, then fold in shredded coconut and chopped macadamia nuts.
- 2
Cook the Pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.
Haupia Cream Preparation
- 3
Prepare the Haupia Cream
In a saucepan, combine coconut milk, cornstarch, and sugar. Cook over medium heat, whisking constantly until the mixture thickens. Remove from heat and stir in vanilla extract. Let it cool before serving.
Brûlée Pineapple Preparation
- 4
Brûlée the Pineapple
In a skillet, melt butter over medium-high heat. Add pineapple slices and sprinkle brown sugar on top. Sear for about 2-3 minutes on each side until caramelized. Remove from heat.
Assembly
- 5
Serve the Pancakes
Stack pancakes on a plate, top with haupia cream, brûlée pineapple, toasted coconut flakes, and chopped macadamia nuts. Enjoy!
