Macadamia and banana pancakes
These nutty pancakes are a great breakfast or treat for all ages to enjoy.
- 2 cups self raising flour
- 2 eggs
- 2 tbsp vegetable oil
- 2¼ cups buttermilk
- 60 g sugar
- ⅓ cup macadamias toasted unsalted, finely chopped
- ½ cup banana mashed ripe
- unsalted butter for cooking
- ¼ cup macadamias extra, roughly chopped to serve
- maple syrup to serve
- 100 g unsalted butter whipped until fluffy
- ¼ cup macadamia nuts toasted unsalted, finely chopped
Mix all the dry ingredients together. In a separate bowl beat the eggs and add oil. Add one cup buttermilk to the egg mixture and mix well. Pour egg mixture into the dry ingredients mix and mix into a thick batter, add the remaining buttermix, banana and macadamias and incorporate gently. Add more buttermilk if the batter is too thick.
Pour 1/4 cup batter (or more for larger pancakes) into a medium sized oiled pan. Turn when bubbles appear on the top of the pancake and cook until golden. Keep warn in oven and repeat process with remaining batter.
To make butter, fold macadamia nuts through whipped butter until well combined.
Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.
Calories: 3422kcalCarbohydrates: 301gProtein: 69gFat: 224gSaturated Fat: 101gPolyunsaturated Fat: 10gMonounsaturated Fat: 98gTrans Fat: 3gCholesterol: 602mgSodium: 715mgPotassium: 1805mgFiber: 18gSugar: 102gVitamin A: 3918IUVitamin C: 8mgCalcium: 831mgIron: 8mg