These tropical Paleo macadamia nut banana pancakes are almost as good as a trip to the islands. Made with clean-eating whole foods, these nourishing pancakes are surprisingly light and have the great taste of bananas and the delicious crunch of macadamia nuts. Energy-dense, these pancakes will fuel you for your next bike ride, stand up paddle, or marathon day at the office.
- Roughly chop 1/4 cup of the macadamia nuts and set aside. In a blender finely chop the remaining 1/4 cup macadamia nuts until they appear like fine corn meal and are almost butter-like.
- Add the bananas, eggs, vanilla, baking powder and salt to the blender and process on high until well-blended and slightly frothy, about 30 seconds. Stir in half of the chopped macadamia nuts by hand.
- Heat a non-stick skillet or griddle to medium high, add butter or coconut oil to the pan. When butter is hot, ladle the batter onto the pan forming 4” pancakes. Pancakes should sizzle as batter hits the pan. Cook for 3 -4 minutes until bubbles form on the top of the pancakes and the bottom is golden brown. Flip and cook another 1 - 2 minutes. For best results use a very thin spatula.
- Garnish with fresh fruit, chopped macadamia nuts and syrup if you wish.
Makes 8 - 4” pancakes
Make delicious better-for-you coconut maple syrup by cooking ½ cup coconut milk with 6 tablespoons maple syrup. Mix 1 tablespoon of coconut milk with 1 teaspoon cornstarch in a small bowl and set aside. Pour remaining coconut milk and maple syrup into a small pan and bring to a near boil over medium high heat. Reduce heat to medium and whisk in the coconut and cornstarch mixture. Cook 1 – 2 minutes until desired thickness. The coconut milk stretches the maple syrup and adds a wonderful tropical flavor.
Add a teaspoon of cinnamon for added flavor and anti-inflammatory properties.
Skip the syrup and top the pancakes with blueberries, mangos, raspberries or some of your other favorite fresh fruits.