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

Recipe by Oxmoor House January 2008


Recipe Summary

11 pancakes (serving size: 1 pancake)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

133 calories; fat 5g; saturated fat 1.4g; protein 3.3g; carbohydrates 19.1g; cholesterol 23mg; iron 1mg; sodium 258mg; calories from fat 34%; fiber 1.2g; calcium 69mg.