Every June, we take our family trip to Hawaii. Our favorite breakfast meal is the coconut, banana and macadamia nut pancakes. It’s the end of April, and I can’t wait for June to get here. Overly anxious, this morning I decided to recreate those pancakes for breakfast. 

Originally, I had planned on making these pancakes gluten-free. I used my newly purchased gluten-free flour and coconut flour, and mixed in all of the ingredients. I performed my taste test on the batter, but was less than satisfied. Then the grilling began…my pancakes were mounds of mush, looking more like potato pancakes, quickly burning on the outside with the inside still raw. That’s when I called it quits, disposed of the uncooked pancakes, and began a new batch, this time using all-purpose flour and changing up some of the ingredients, to ensure lower calories(need to keep it Skinnylucious). 

Several months ago, when I began Skinnyluscious, my plan was to start cooking healthier and lighter meals for my family. This journey has taken me into experimenting with whole foods, organic, vegan, clean eating, wheat-free, and now gluten-free. I’m discovering that my family enjoys simple meals that I make using whole organic foods while avoiding ingredients with high fat content.

My gluten-free disaster turned into a success. As quoted from our youngest daughter, “I can taste all of the flavors, the coconut, banana, and macadamia nuts in these pancakes. From now on, these are the only pancakes I want to eat”. 

I must admit these are now my favorite pancakes too. So moist and delicious, and best of all they tasted like breakfast in Hawaii. 

Coconut, Banana + Macadamia Nut Pancakes

Makes 6 pancakes (1/2 cup serving)

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
• 1 1/4 cups coconut milk, light
• 1 Tbsp canola oil or coconut oil, melted
• 1 Tbsp agave syrup
• 1/2 tsp vanilla extract
• 1 large egg
• 1/4 cup organic unsweetened coconut flakes
• 1/4 cup macadamia nuts, chopped
• 1 banana, mashed

1. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, baking powder, cinnamon, salt, and farina in a large bowl; stir with a whisk.
2. In another bowl, combine coconut milk, agave, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in coconut, nuts, and banana.
3. Spoon 1/2-cup batter per pancake onto a hot nonstick griddle. Flip over when tops are covered with bubbles and edges look cooked.
4. Serve with maple syrup!

Read the original on: Malibu Kitchen