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stack of banana macadamia nut pancakes with syrup

Banana Macadamia Nut Pancakes

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 pancakes
Calories: 184kcal
A tender, fluffy pancake loaded up with crunchy, salty macadamia nuts and slices of fresh banana. Topped with some maple or coconut syrup, you will love these Banana Macadamia Nut Pancakes!
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Ingredients

  • 1/3 cup lightly salted macadamia nuts, finely chopped
  • 2 medium bananas, thinly sliced
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup milk, warmed
  • 1 large egg
  • 3/4 teaspoon vanilla
  • 1 tablespoon butter or canola oil for frying the pancakes

Instructions

  • Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Stir to combine.
  • In the microwave melt the butter in a two cup glass measuring cup or small mixing bowl. Add milk and warm for 30-60 seconds, until butter remains melted on the surface of the milk.
  • Add egg and vanilla to the milk and butter mixture. Whisk to combine.
  • Add liquid ingredients to the dry ingredients and mix until just combined. 
  • In a large frying pan, warm 1 tablespoon butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot butter or oil. I like to use a 1/4 cup measuring cup to pour the batter into the pan.
  • Add 4-5 banana slices and a sprinkle of macadamia nuts to each pancake. 
  • Once bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side, for 2-3 more minutes. 
  • Garnish finished pancakes with sliced of banana and chopped macadamia nuts. Serve with maple or coconut syrup. 

Nutrition

Calories: 184kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 190mg | Potassium: 282mg | Fiber: 1g | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 2.6mg | Calcium: 81mg | Iron: 1.2mg