Go Back
+ servings
Banana-Macadamia Nut Pancakes with Coconut Syrup - BoulderLocavore.com

Banana-Macadamia Nut Pancakes with Coconut Syrup {gluten-free}

This recipe was created from a tropical Hawaiian breakfast memory of Banana Pancakes with Coconut Syrup. Bursting with robust flavors and textures these exotic pancakes add pizzazz to any breakfast. The recipes are naturally gluten-free using oat and coconut flours for the pancakes.
Course Breakfast
Cuisine American
Keyword banana macadamia nut pancakes, banana pancakes, coconut syrup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 1/4 cups Coconut Syrup and approximately 20 4-inch diameter pancakes
Calories 400kcal
Author Toni Dash


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 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.


Calories: 400kcal | Carbohydrates: 53g | Protein: 12g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 424mg | Potassium: 496mg | Fiber: 5g | Sugar: 23g | Vitamin A: 300IU | Calcium: 257mg | Iron: 1.9mg