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Banana Pancakes and Coconut Syrup

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Conjures up images of watching the sunrise with waves crashing on the beach and Jack Johnson songs.

Pancakes
 3 ⅔ 1⅓ cups all-purpose flour
 3 3 Tablespoons sugar
 1 1 teaspoon baking powder
 1 1 teaspoon baking soda
 1 1 teaspoon kosher salt
 2 2 eggs
 2 ¾ 1¼ cups buttermilk
 2 2 tablespoons butter, melted
 1 1 Banana, sliced into ¼ inch disks
 vegetable oil
 about 10 macadamia nuts, crushed, for garnish
 whipped cream for garnish
 confectioners sugar for garnish
Coconut Syrup
 13.50 oz 1 can coconut milk
 ¾ cup sugar
 4 tsp cornstarch
 ¼ tsp salt
1

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl whisk the eggs, buttermilk, and butter together then stir into the dry ingredients just until combined. Don't over mix.

2

Heat a large skillet over medium heat and add oil. When oil is hot scoop scoop a cup full of batter into the skillet then press in about 5 or 6 banana slices. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with coconut syrup, powdered sugar, macadamia nuts, and whip cream.

3

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Add the sugar and salt and bring to a boil stirring continually. As soon as the mixture comes to a rolling boil remove from the heat. Allow to cool completely before serving. Keeps in the fridge for a week.

Nutrition Facts

Servings 0