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Tropical Banana Pancakes with Coconut Syrup

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Why I Love This Recipe

Sometimes you’ve just got to have pancakes. Banana pancakes. If you can’t have breakfast in Maui this weekend, our tropical pancakes are the next best thing. Tender and flavorful with a sprinkle of macadamia nuts for crunch, these pancakes will make any morning feel special.

Our version includes a super-easy but admittedly non-traditional version of coconut syrup. Most recipes for coconut syrup start with coconut cream and result in a thick topping that’s a bit more like icing than the pancake syrup most of us are accustomed to. Don’t get us wrong, traditional coconut syrup is absolutely delicious and worth trying. Because macadamia nuts and fresh banana bring so much natural sweetness to this pancake recipe, we opted for something a bit simpler to complement all the fruity island flavors. We suggest you skip the butter on these cakes. The inclusion of coconut oil in the syrup provides all the rich, velvety flavor needed to satisfy even the most ardent butter lover.

For a gluten-free version of this tasty breakfast, use our coconut-flour pancake mix, and add the remaining ingredients as directed below.

Ingredients You'll Need

Yield: 12 4-inch pancakes

1 ½ cups all-purpose flour
1 tablespoons Coco Treasure Organic Coconut Sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
4 tablespoons toasted, unsweetened coconut flakes
1 cup milk (almond, soy or dairy)
2 large eggs
½ teaspoon vanilla extract
1 ripe banana, diced and divided in half
¼ cup macadamia nuts, crushed


½ cup light corn syrup
4 tablespoons Coco Treasure Organic Virgin Coconut Oil, melted
½ teaspoon coconut extract
1/8 teaspoon vanilla extract



1. Whisk flour, sugar, baking powder, salt and half the toasted coconut together in a large bowl.

2. In a separate bowl, whisk milk, eggs, melted coconut oil and vanilla extract. Fold in ½ the diced bananas.

3. Gently mix the wet ingredients into the dry, trying not to crush banana pieces. The batter will have some lumps. Do not over mix. Allow to rest about 5 minutes.

4. Heat a nonstick griddle over medium heat. Coat with a light layer of coconut oil when hot.

5. Ladle about ¼ cup of batter onto the hot pan. Cook 2 minutes or until bubbles appear across the batter and the edges are set. Flip and cook 2 minutes on the second side.

6. Transfer pancakes to a warm plate and continue cooking until all the batter is used up.

7. For the syrup, warm corn syrup, coconut oil, coconut extract and vanilla extract over low heat while pancakes are being prepared. Do not allow the syrup to boil.

8. To serve, stack the desired amount of pancakes on a plate and drizzle with syrup. Sprinkle with a portion of the diced banana, toasted coconut and macadamia nuts. Top with whipped cream if desired.

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