Ingredients for Hawaiian Style Pancakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Nutmeg
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- Cream Of Coconut
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Tangerines
- Macadamia Nuts
- Whipping Cream
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How to Make Hawaiian Style Pancakes
- Preheat your griddle or frying pan to medium heat.
- In a medium bowl, mash 1 ripe banana with a fork. Add 2 tablespoons of melted unsalted butter and mix well.
- Whisk in 2 large eggs one at a time, then stir in 1/2 cup full-fat coconut cream. Gradually whisk in 1 cup buttermilk, about 1/2 cup at a time, until fully blended.
- In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gently fold the wet ingredients (from step 3) into the dry ingredients (from step 4) until just combined. Do not overmix.
- Stir in 1 teaspoon vanilla extract and the zest of 1 lime (optional). If using, gently fold in 1/2 cup chopped macadamia nuts.
- Lightly grease the preheated griddle or frying pan with cooking spray or butter.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Keep pancakes warm while you prepare the coconut whipped cream.
- **For the Coconut Whipped Cream:** In a chilled bowl, beat 1 cup heavy cream with an electric mixer until soft peaks form. Gradually add 2 tablespoons sweetened shredded coconut, beating on low speed until combined. (Scrape down the sides of the bowl as needed).
- Serve the pancakes immediately with a generous drizzle of coconut syrup and a dollop of coconut whipped cream. Enjoy your taste of paradise!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
30g
Fat
88g
Carbs
11g