I was born in Hawaii and though I was not there long as a baby I've been fortunate to spend a great deal of time there over the course of my lifetime. When I was still a child my maternal Grandparents invested in a small motel with other mainlander friends and spent a great deal of time there themselves, forging a familiarity for my childhood visits.
The first trip I really recall was when I was a young teen and traveled with them to three islands, spending a week on each. We went to Oahu, Hawaii and Maui. I've always been drawn to the ocean so have very fond memories of being on the beaches and snorkeling. I loved taking walks in the balmy humidity with the intoxicating perfume of Plumaria flowers hanging in the air.
One of my strongest and most lasting food memories were from time in Lahina on Maui, of delicious Banana Pancakes with Coconut Syrup. Too much time has passed for me to remember the restaurant where I first had them but I recall it to be a very local place, not catering to the tourists. It was by a water front and felt a bit like a home kitchen away from home.
I had never had something as extraordinary as banana pancakes. To me pancakes were Bisquick based with maple syrup (and probably then something like Aunt Jemima). Very ho hum. The Hawaiian pancakes on the other hand were so exotic, and flavorful; a celebration of tropical flavors. I would eat them as often as possible when visiting Lahina, and fortunately returned a number of times over the years to sample them anew.
Perhaps it's the most recent dump of snow cloaked in low teen temperatures, or a food memory kicked off my making Baked Coconut-Pecan Chicken Tenders this week, but these beloved childhood pancakes popped to mind this week. I could not resist the temptation to create a recipe allowing a tropical taste in gluten-free form. For good measure I've added another Hawaiian treat, Macadamia Nuts, making for a beautiful texture and even more delicious bite!
I decided to make these pancakes with a mix of Oat and Coconut flour. Oat flour is one of my favorite gluten-free flours to work with both for its homey flavor and structure, which is something in gluten-free baking can be a challenge. If you have not used Coconut flour you are in for a treat. One whiff when opening the bag will tell the story as it delivers a full, rich coconut smell and light coconut taste. It is not flour in the traditional form but rather made from ground coconut meat which has been first dried. Adding it into the pancake recipe delivers and even full-flavor of coconut while remaining light in texture and taste.
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Recipe
Banana-Macadamia Nut Pancakes with Coconut Syrup {gluten-free}
Ingredients
Ingredients for Coconut Syrup:
- 1 14- ounce can Lite Coconut Milk (preferably organic)
- 1 tablespoon Corn Starch
- 1/3 cup Brown Rice Syrup (agave nectar may be substituted to make sweeter syrup)
Ingredients for Banana Macadamia Nut Pancakes:
- ½ cup Coconut Flour
- 1 cup Oat Flour
- 1 ½ tablespoon granulated Sugar
- 1 tablespoon Baking Powder
- ¼ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 3 Eggs
- 2 cups Milk (I used unsweetened soy milk)
- 2 medium-large ripe Bananas
- 1 teaspoon Vanilla Extract
- ½ cup chopped Macadamia Nuts (preferably roasted and salted)
Instructions
Instructions for making Coconut Syrup:
- 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.
Instructions for making Banana Macadamia Nut Pancakes:
- In a large mixing bowl sift together the flours, sugar, 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.
Nutrition
Leslie @ La Cocina de Leslie says
I can’t decide what I’m looking forward to most when I make these pancakes: the banana-macadamia nut pancakes OR the coconut syrup. They both look divine! Can’t wait to try these.
Julia says
These are picture perfect pancakes! Literally! I love coconut pancakes and don’t believe I’ve done the oat and coconut flour combo. LOVE the coconut syrup! So brilliant and delicious!
cheri says
What a nice memory. Love that coconut syrup.
Susan says
This sounds as if it is the restaurant that you were remembering is the Gazebo Restaurant in Lahaina. Their banana-mac pancakes were certainly a high point of our trip to Maui. Thanks for the recipe!!
Nicole, RD says
I’ve never used an oat flour + coconut flour combo, but I bet the bananas make these pancakes super moist. Must try!!
Carolyn says
I’m in love with that coconut syrup…I need to find a way to do a low carb version!
Angie says
These look so good! Love your pictures too!
Cindy Padgett says
Sounds fantastic! I am going to try these on my daughter this weekend when she is home from college on Spring Break!
Ginny McMeans says
I could eat these everyday! What a fabulous mix. I would have to leave out the eggs but I know they would work with flax eggs too. Thanks!
Toni Dash says
I’m not familiar with flax eggs, Ginny, what are they? Coconut flour can be tricky to work with and generally is best paired with eggs to allow it to be more fluffy. There is a good deal of leavening in the mixture so hopefully the flax eggs would work. Even if they are a bit more dense the flavor will be fantastic!
Ginny says
Good to know. I have not cooked with coconut flour much. Flax egg is flax seed meal mixed with a bit of water. This becomes the egg and does not help too much in leavening – just a little. I have all these ingredients and I am going to try everything exactly except for the one substitution and see what happens. I love to learn and this looks so good!
Christie - Food Done Light says
I’ve only been to Hawaii once about 25 years ago. It was so beautiful. I have a serious love for macadamia nuts though. Love how you made the coconut syrup too. Can’t wait to try these.
Toni Dash says
There are some things about Hawaii that never change, the star flavors being one! It is beautiful and always felt to exotic to me as a child. Hope you’ll have lovely memories if you make these Christie!