Hawaiian Style Pancakes Recipe

Name: Hawaiian Style Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pancakes; 1 1/2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1 ripe medium banana; 2 tablespoons butter, softened; 3 eggs; 1/4 cup cream of coconut; 1 1/2 cups buttermilk; 1 teaspoon vanilla; 1 teaspoon zest tangerines or 1 teaspoon orange; 2/3 cup macadamia nuts, coarsely chopped (optional); 1 cup whipping cream (for the topping); 1/3 cup cream of coconut (for the topping); 2 tablespoons finely chopped macadamia nuts (optional for garnish)

Servings: persons

For the Pancakes
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 ripe medium banana
2 tablespoons butter, softened
3 eggs
1/4 cup cream of coconut
1 1/2 cups buttermilk
1 teaspoon vanilla
1 teaspoon zest tangerines or 1 teaspoon orange
2/3 cup macadamia nuts, coarsely chopped (optional)
1 cup whipping cream (for the topping)
1/3 cup cream of coconut (for the topping)
2 tablespoons finely chopped macadamia nuts (optional for garnish)

1
Peel and mash the banana with a fork and mix in the butter.
2
Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
3
Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
4
Add the vanilla, zest, and nuts if desired and mix evenly.
5
Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
6
Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
7
For the Coconut Whipped Cream:.
8
Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.

1285

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Pancakes, 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Hawaiian Style Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Style Pancakes

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