Macadamia Nut Pancakes

Macadamia Nut Pancakes might be just the morn meal you are searching for. This recipe makes 15 servings with 150 calories, 3g of protein, and 9g of fat each. For 33 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 73 people have made this recipe and would make it again. Head to the store and pick up vanillan extract, baking soda, coconut flakes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Cookie Monster Cooking. Overall, this recipe earns a not so outstanding spoonacular score of 23%. If you like this recipe, take a look at these similar recipes: White Chocolate Macadamia Nut Pancakes, Toasted Coconut and Macadamia Nut Pancakes, and Banana-Macadamia Nut Pancakes with Coconut Syrup {gluten-free}.

Servings: 15

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.In a large bowl, whisk together the buttermilk, melted butter, eggs and vanilla extract until well combined. Slowly whisk in the flour mixture and mix until just combined. Gently fold in the coconut flakes and nuts.Heat a large skillet or griddle over medium heat. Grease lightly with nonstick cooking spray or butter. When hot, pour about ¼ cup of batter into a circle on the skillet for each pancake. Cook for about 1 to 2 minutes, until the batter starts to bubble and the underside is lightly golden. Use a spatula to flip the pancakes. Cook for another 1 to 2 minutes on the other side until lightly golden and cooked through.Transfer pancakes to a plate and cover loosely with foil to keep warm. Repeat with remaining batter. Serve warm with maple syrup or other desired toppings.

 

Step by step:

1. In a small bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.In a large bowl, whisk together the buttermilk, melted butter, eggs and vanilla extract until well combined. Slowly whisk in the flour mixture and mix until just combined. Gently fold in the coconut flakes and nuts.

2. Heat a large skillet or griddle over medium heat. Grease lightly with nonstick cooking spray or butter. When hot, pour about ¼ cup of batter into a circle on the skillet for each pancake. Cook for about 1 to 2 minutes, until the batter starts to bubble and the underside is lightly golden. Use a spatula to flip the pancakes. Cook for another 1 to 2 minutes on the other side until lightly golden and cooked through.

3. Transfer pancakes to a plate and cover loosely with foil to keep warm. Repeat with remaining batter.

4. Serve warm with maple syrup or other desired toppings.

Nutrition Information:

covered percent of daily need