Coco-Nut Macadamia Pancakes
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | tablespoon |
salt
|
|
| 6 | tablespoons |
sugar
|
|
| ½ | tablespoon |
baking soda
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | pint |
buttermilk
|
*
|
| 3 | large |
eggs
beaten |
|
| 4 | tablespoons |
butter
melted |
|
| ½ | pint |
condensed coconut liquid
|
* |
| ½ | cup |
coconut
toasted, shredded |
*
|
| ½ | cup |
macadamia nuts
toasted, chopped |
*
|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | cup |
pineapple
diced |
*
|
| 12 | ounces |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 9E+1 | ml |
sugar
|
|
| 7.5 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 473 | ml |
buttermilk
|
*
|
| 3 | large |
eggs
beaten |
|
| 6E+1 | ml |
butter
melted |
|
| 237 | ml |
condensed coconut liquid
|
* |
| 118 | ml |
coconut
toasted, shredded |
*
|
| 118 | ml |
macadamia nuts
toasted, chopped |
*
|
| 6E+1 | ml |
vegetable oil
|
|
| 237 | ml |
pineapple
diced |
*
|
| 346.8 | ml/g |
maple syrup
|
|
Directions
Sift the flour, salt, sugar, baking soda and baking powder into a large mixing bowl.
In a separate bowl, whisk together buttermilk, eggs, melted butter and condensed coconut liquid.
Add wet ingredients to dry.
Stir with a spoon to combine; batter will be slightly lumpy.
Stir in coconut and macadamia nuts.
Brush griddle with oil, and heat to 400℉ (200℃).
Drop batter onto griddle using a 4-ounce ladle.
Cook about 3 minutes, until done on both sides.
Serve garnish with pineapple, maple syrup, and butter.
