Fluffy pancakes with crunchy macadamia nut pieces topped with a flavorful homemade coconut syrup!
Macadamia Nut Pancakes And Food Memories
Are there certain foods and places that evoke memories for you?
They do for me!
Whenever I see a bottle of burgundy wine, I can practically smell my mom’s stew that she made every winter while growing up.
Cheesecake takes me back to my first homemade dessert that I made from scratch as a newlywed.
By the way, don’t ever describe a cheesecake as tasting eggy, because it may be a decade before it’s made again! haha-true!
Prosecco whisks me to Italy where I had my first glass of the sparkling wine.
Macadamia Nut Pancakes with Coconut Syrup brings me to the tropical island of Hawaii!
Pancake Recipe From Hawaii
I’ve mentioned before that as a military family we were able to spend about eight years in Hawaii, and how special the island has been for us.
I talked about our neighborhood happy hours and shared a watermelon margarita.
I also told you our son spent his Freshman year at the University of Hawaii, which btw was not a good fit for him, and he’s back at our local college.
Pancakes. Back to delicious pancakes.
If you haven’t visited Heather’s website, grab a cup of coffee and visit for awhile.
She has lots of yummy recipes I know you’ll love.
I couldn’t stop thinking about how much I enjoyed going to breakfast in Hawaii and ordering either a Loco Moco or Macadamia Nut Pancakes with Coconut Syrup. T
he pancakes are so popular several companies like Hawaiian Sun sell pre-packaged mixes and syrups for the tourists to take home!
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 3 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup macadamia nuts, coarsely chopped and toasted (extra for garnish)
- 1 can coconut milk (in a can)
- 1 cup granulated sugar
- 1 1/2 tablespoons arrowroot (or cornstarch)
- 1 teaspoons vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 1/4 cup unsweetened coconut flakes, toasted
Once the liquid mixes with the flour, the baking powder and soda is immediately activated, which is what helps give the pancakes their fluff. With the back of a spoon you may need to help the batter form into a circle by spreading the dough a bit.
Keep unused syrup in the refrigerator and heat in the microwave or in a saucepan for reuse.
For sugar-free coconut syrup, replace the granulated sugar with xylitol.
Amount Per Serving: Calories: 590Total Fat: 30gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 635mgCarbohydrates: 72gFiber: 4gSugar: 38gProtein: 12g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Well, although I’m certain you would love to take a trip to Hawaii to try these delicious pancakes, don’t wait for the trip!
You can whip up a batch of the syrup and pancakes right in your own kitchen!
Turn on some Hawaiian music like Hawaiian 105 KINE , make these pancakes, and remember where you took your first bite of this
(slang for delicious) meal.