Banana-Macadamia Nut Pancakes with Coconut Syrup {gluten-free}
Banana-Macadamia Nut Pancakes with Coconut Syrup {gluten-free} might be a good recipe to expand your morn meal repertoire. For $4.9 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains roughly 34g of protein, 63g of fat, and a total of 1334 calories. This recipe from Boulder Locavore has 1175 fans. Head to the store and pick up oat flour, eggs, bananas, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a super spoonacular score of 94%. Users who liked this recipe also liked Chocolate, Coconut, Macadamia Nut Tart (Gluten-Free, Paleo, Vegan), Gluten Free White Chocolate Cranberry Coconut Macadamia Nut Cookies, and Dark Chocolate, Coconut & Macadamia Nut Tart (Gluten Free, Paleo + Vegan).
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon Baking Powder
½ teaspoon Baking Soda
2 medium-large ripe Bananas
1/3 cup Brown Rice Syrup (agave nectar may be substituted to make sweeter syrup)
½ cup Coconut Flour
1 tablespoon Corn Starch
3 Eggs
1 ½ tablespoon granulated Sugar
¼ teaspoon Kosher Salt
1 14-ounce can Lite Coconut Milk (preferably organic)
½ cup chopped Macadamia Nuts (preferably roasted and salted)
2 cups Milk (I used unsweetened soy milk)
1 cup Oat Flour
1 teaspoon Vanilla Extract
Equipment:
sauce pan
mixing bowl
sifter
blender
frying pan
griddle
Cooking instruction summary:
Pour coconut milk into a medium saucepan, reserving ¼ cup. Combine the ¼ cup coconut milk and the cornstarch, stirring to allow the cornstarch to fully dissolve. Add mixture to the saucepan. Also add the brown rice syrup.Bring mixture to a low boil over medium heat stirring often. Lower heat to low and continue to stir as the mixture simmers for 10 minutes. Remove from heat and allow to cool to room temperature (note: it will thicken as it cools). Store, sealed, in the refrigerator for use.In a large mixing bowl sift together the flours, baking powder, salt, and baking soda. Discard any hard bits of coconut flour that may be left in the sifter.Place the wet ingredients in a blender (eggs, milk, bananas and vanilla extract). Process on the lowest speed just until the mixture is fully combines and no large banana chunks are present.Add the wet ingredients to the flour mixture and stir by hand to full combine. Stir in Macadamia nuts.On a hot griddle* or large frying pan, drop batter in ¼ cup amounts to form pancakes. NOTE: if the batter sits for awhile it will thicken, and if this occurs spread the batter evenly after placing it on the cooking surface. Watch for bubbles in the pancakes as well as checking underneath for a dark golden color to signal time to turn the pancakes (due to the general thickness of the batter the pancakes will be ready to be flipped before many bubble appear). Cook until done and golden brown on each side.
Step by step:
1. Pour coconut milk into a medium saucepan, reserving ¼ cup.
2. Combine the ¼ cup coconut milk and the cornstarch, stirring to allow the cornstarch to fully dissolve.
3. Add mixture to the saucepan. Also add the brown rice syrup.Bring mixture to a low boil over medium heat stirring often. Lower heat to low and continue to stir as the mixture simmers for 10 minutes.
4. Remove from heat and allow to cool to room temperature (note: it will thicken as it cools). Store, sealed, in the refrigerator for use.In a large mixing bowl sift together the flours, baking powder, salt, and baking soda. Discard any hard bits of coconut flour that may be left in the sifter.
5. Place the wet ingredients in a blender (eggs, milk, bananas and vanilla extract). Process on the lowest speed just until the mixture is fully combines and no large banana chunks are present.
6. Add the wet ingredients to the flour mixture and stir by hand to full combine. Stir in Macadamia nuts.On a hot griddle* or large frying pan, drop batter in ¼ cup amounts to form pancakes. NOTE: if the batter sits for awhile it will thicken, and if this occurs spread the batter evenly after placing it on the cooking surface. Watch for bubbles in the pancakes as well as checking underneath for a dark golden color to signal time to turn the pancakes (due to the general thickness of the batter the pancakes will be ready to be flipped before many bubble appear). Cook until done and golden brown on each side.
Nutrition Information:
covered percent of daily need
