Banana-Macadamia Nut Pancakes

Chopped macadamia nuts add a bit of crunch to these sweet banana pancakes. Serve with light maple syrup, if desired.

Yield: 11 pancakes (serving size: 1 pancake)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 5g
  • Saturated fat: 1.4g
  • Protein: 3.3g
  • Carbohydrate: 19.1g
  • Cholesterol: 23mg
  • Iron: 1mg
  • Sodium: 258mg
  • Calories from fat: 34%
  • Fiber: 1.2g
  • Calcium: 69mg

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped ripe banana (about 2 small)
  • 1 cup low-fat buttermilk
  • 3 tablespoons light brown sugar
  • 1 large egg
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped macadamia nuts, toasted
  • Cooking spray

Preparation

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; stir with a whisk. Combine banana and next 5 ingredients in a medium bowl; stir with a whisk until smooth. Add buttermilk mixture to flour mixture; stir just until combined. Stir in macadamia nuts.
  2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 to 2 minutes or until bottoms are lightly browned.
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