Banana Macadamia Pancakes
Start your day with these warm, fluffy Banana Macadamia Pancakes, bursting with tropical flavors!
Equipment
- Mixing bowls
- Whisk
- Griddle or Non-Stick Skillet
- Spatula
- Measuring cups and spoons
- Banana masher or fork
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.75 teaspoon baking soda
- 0.25 teaspoon salt
- 3 tablespoons melted butter
- 1.5 cups buttermilk
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 large very ripe banana
- 0.5 cup chopped salted roasted macadamia nuts
- to taste Sliced banana, butter, and maple syrup for serving
Instructions
- Step 1: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mash the ripe banana until smooth and add to the wet mixture.
- Step 3: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Fold in the chopped macadamia nuts.
- Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
- Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Step 6: Serve warm with sliced banana, butter, and maple syrup.
Notes
- To make gluten-free, use a gluten-free flour blend.
- For a dairy-free version, substitute almond milk or coconut milk for buttermilk.
- Store leftovers in an airtight container in the fridge for up to 3 days.