banana macadamia nut pancakes
every morning can feel like a vacation morning if it starts with these delicious banana macadamia nut pancakes
I hope everyone enjoyed their extra long holiday weekend. I know we sure did. It was jam packed with activities and went by in a flash, but we had a terrific time celebrating not only the 4th of July but also our 18th wedding anniversary.
Today however I am exhausted, waterlogged, sunburned (sorry mom), and not really motivated to get back to work. And something tells me, you feel just about the same way…am I right?
When all else fails, breakfast like you’re still on vacation. That was just what we did today with these banana macadamia nut pancakes. Nothing says vacation like a big stack of pancakes full of bananas and macadamias. One bite and you won’t care what day it is our how much work you have waiting for you.
Phone calls and emails can wait, summer mornings (or afternoons in our case) won’t. In the words of jack johnson…”make you banana pancakes, pretend like its the weekend,”
and when these pancakes are involved I would pretend it all the time.
- 1 cup flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (I prefer whole milk)
- 2 Tbsp butter, melted
- 2 large eggs
- 1 tsp vanilla
- 1 banana, diced
- 1/2 cup chopped macadamia nuts
- heat griddle to 325 degrees (if using electric) or heat a skillet over medium heat
- sift together the flour, sugar, baking powder, and salt - set aside
- whisk together the milk butter eggs, and vanilla
- pour wet ingredients over the dry and stir just to combine everything
- gently fold in the bananas and nuts - do not over-mix (batter will be thick)
- butter your griddle or skillet and pour 1/4 cup of batter per pancake
- once the edges start to dry and bubbles appear on the surface, flip
- cook until golden brown and cooked all the way through
- repeat with the remaining batter
- serve topped with banana slices, nuts, and maple syrup
The batter for these pancakes is extra thick, so make sure your pancakes cook all the way through. Mine took at least 3-4 minutes per side, and I still had a few doughy cakes, but that didn’t stop me from devouring every last one. By using a lower temperature than usual, the pancakes will cook all the way through without getting too browned on the bottoms.
I added some extra nuts and bananas on top, but you could simply serve your pancakes with butter and maple syrup. However you serve them, these banana macadamia nut pancakes bring the vacation to you.
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