Ingredients
Equipment
Method
Cooking Instructions:
- Step 1: Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, and salt until well combined. Set aside.
- Step 2: Mix the Wet Ingredients: In another bowl, combine the buttermilk, eggs, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and uniform.
- Step 3: Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Step 4: Add Macadamia Nuts: Fold in the coarsely chopped and toasted macadamia nuts. This adds a delightful crunch and nutty flavor to your pancakes.
- Step 5: Preheat the Griddle: Preheat your griddle or frying pan over medium heat. Lightly grease it with coconut oil or non-stick spray.
- Step 6: Cook the Pancakes: Pour about 1/4 cup of pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
- Step 7: Make the Coconut Sauce: In a saucepan, combine coconut milk, sugar, arrowroot or cornstarch, vanilla extract, and coconut extract (if using). Whisk over medium heat until the mixture thickens and starts to bubble. Remove from heat and let it cool slightly.
- Step 8: Serve and Garnish: Serve the pancakes warm, drizzled with the coconut sauce, and topped with toasted coconut flakes and extra macadamia nuts for garnish.
Notes
- For a healthier version, use whole wheat flour instead of all-purpose flour.
- Feel free to add your favorite fruits or chocolate chips to the batter.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.