Banana Mac Pancakes with Coconut Syrup

• Vegetarian

• Produce

  • 1 Banana, slices
  • 2 Bananas

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 (14 ounce can Coconut milk

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Corn starch
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 Coconut flakes, toasted sweetened
  • 1/2 cup Macadamia nuts
  • 1 Macadamia nuts

• Dairy

  • 3 tbsp Butter
  • 2 cups Buttermilk

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 (14 ounce) can coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon corn starch
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 3 tablespoons butter, melted (can substitute with coconut oil)
• 1 teaspoon pure vanilla extract
• 2 bananas, mashed
• 1/2 cup macadamia nuts, chopped
• toasted sweetened coconut flakes
• chopped macadamia nuts
• banana slices

Directions

• In a small saucepan over medium high heat, whisk together the coconut milk, sugar, corn starch, and vanilla. Bring to a boil, then reduce heat to as low as it will go and simmer for about 15 minutes, stirring occasionally to ensure everything stays smooth. Syrup will thicken more as it cools.
• In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla, and mashed banana. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the nuts. Batter will be slightly lumpy.
• Heat a griddle to medium low heat and grease with butter. Cook the pancakes until they are golden brown on each side, flipping only once (do not flatten with spatula).
• Serve the pancakes with coconut syrup and chopped macadamia nuts, sliced banana, and toasted coconut flakes.