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

Cook Time 10

Total Time 25

Servings small pancakes

Calories 170kcal

Author Anjali Lalani

Ingredients

1/2 cup macadamia nuts , chopped
coconut whipped cream
powdered sugar (optional), to sprinkle on top
fresh fruit (optional)
coconut oil cooking spray , or any other cooking oil spray

Dry Ingredients:

1 1/2 cup pastry flour
1 1/2 tbsp ground flaxseeds
2 teasp baking powder
1/4 teasp salt

Wet Ingredients:

1/2 cup bananas , mashed & measured after mashing
1/4 cup unsweetened applesauce
1/2 teasp vanilla extract
2 tbsp coconut oil liquid form
2 tbsp pure maple syrup
1 1/2 cup unsweetened almond milk , or non-dairy milk of choice

Instructions

In a medium mixing bowl, whisk together all the dry ingredients.
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).
In small batches, add the dry ingredients to the wet ingredients, and whisk until fully combined, being careful not to over-mix.
Fold in the chopped macadamia nuts.
Let the batter sit for 5 minutes as you heat your non-stick pan to medium heat.
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.
Cook until you start to see some bubbles appear and the edges of the pancake start to become firm and brown in color.
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.
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.
To serve, stack 3 pancakes with a layer of coconut whipped cream in between each pancake.
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.

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