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Banana Macadamia Nut Pancakes with Coconut Whip (vegan, contains gluten)

These pancakes are sure to bring you to Hawaii! Tropical flavors of macadamia nut and coconut, they are perfect for weekend brunch!

Course Breakfast
Cuisine Vegan
Keyword banana pancakes, vegan pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 small pancakes
Calories 170 kcal
Author Anjali Lalani

Ingredients

Dry Ingredients:

Wet Ingredients:

Instructions

  1. In a medium mixing bowl, whisk together all the dry ingredients.
  2. In another larger mixing bowl, whisk together all the wet ingredients (be sure to leave out the mac nuts, coconut whipped cream, powdered sugar, and fresh fruit).

  3. In small batches, add the dry ingredients to the wet ingredients, and whisk until fully combined, being careful not to over-mix.
  4. Fold in the chopped macadamia nuts.
  5. Let the batter sit for 5 minutes as you heat your non-stick pan to medium heat.
  6. Lightly greese the non-stick pan (I use coconut oil cooking spray). Pour some batter onto the preheated skillet and quickly spread the batter out into a circle by tilting the pan a little in a circular motion.
  7. Cook until you start to see some bubbles appear and the edges of the pancake start to become firm and brown in color.
  8. Flip the pancake and cook on the other side until the pancakes are golden brown in color on both sides and completely cooked. If you feel like the pancakes are cooking too fast, feel free to lower the heat if needed. 

  9. Repeat to cook the remainder of the pancakes. Before pouring the batter for each pancake, wipe the non-stick pan with a small wet napkin, allow the pan to heat, and spray on some coconut oil. You can also make more than one pancake on the pan depending on how large your pan is.

  10. To serve, stack 3 pancakes with a layer of coconut whipped cream in between each pancake. 

  11. End with a dollop of coconut whipped cream on top of the stack, sprinkle some powdered sugar on top, and serve with a side of some fresh fruit (if using). You can also simply serve with butter and pure maple syrup instead of the coconut whip cream.

Recipe Notes

You can serve these pancakes with some vegan butter and pure maple syrup instead of coconut whipped cream (although I highly recommend the coconut whipped cream).

 

If you feel that the batter is too thick, you can add a little extra almond milk to thin it out.

 

Nutrition Facts
Banana Macadamia Nut Pancakes with Coconut Whip (vegan, contains gluten)
Amount Per Serving
Calories 170 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Sodium 109mg 5%
Potassium 237mg 7%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 4g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 1.2%
Calcium 10%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.