Plain pancakes are just so, well, plain! Kick classic buttermilk pancakes up a notch with delicious coconut, bananas and macadamia nuts. Everyone knows that breakfast is the most important meal of the day, so shouldn’t it also be the best tasting?
Makes 6 servings
Macros per serving: 434 calories | 9 grams protein | 17 grams total fat | 3 grams fiber | 7 grams saturated fat | 63 grams carbohydrates | 83 mgs cholesterol | 320 mgs sodium
Ingredients
1/2 cup shredded coconut
1-3/4 cups all-purpose flour
3 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. coarse salt
1-1/2 cups buttermilk, well shaken
2 Tbsp. melted butter
2 Simple Truth Organic Brown Large Eggs
1 tsp. Simple Truth Organic Vanilla Extract
1 banana, cut into bits
1/2 cup macadamia nuts, chopped
1/2 cup Simple Truth Organic Maple Syrup
Cooking spray
Directions
- On small baking sheet, spread coconut and broil for 2 minutes until lightly browned, stirring occasionally.
- In medium bowl, mix together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, melted butter, eggs and vanilla until smooth. Combine mixtures and whisk together. Fold banana and nuts into batter.
- Spray nonstick skillet with cooking spray. Heat over medium heat until hot. Pour 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and underside is golden.
- Flip pancakes with spatula and cook until golden brown. Transfer to large plate and tent with foil. Spray skillet before each new batch.
- Heat maple syrup in microwave. Top pancakes with coconut, butter and syrup to serve.