Cooking seasonally looks a bit different these days, and I am still getting the hang of the seasons here on Maui!
The good news is that you can grow pretty much anything and all year round. We grow our own bananas – apple bananas – and they are so sweet and almost airy in texture. I love eating them fresh, but we have so many that they also often make it into baked goods as well. Banana Pancakes also happens to be one of Henry’s favorite songs (and mine too – what a coincidence). And, if you come to Hawaii, you will see macadamia nut pancakes on a lot of breakfast and brunch menus. The local mac nuts are a bit smaller and more buttery than the ones you may have tried. They still keep their crunch though and make for a wonderful pancake topping when toasted.
I hope you try these banana mac nut pancakes out for yourself this holiday weekend – it is one of our favorite family breakfasts!
- 1 cup AP flour
- 0.5 cup almond flour
- 3 Tablespoons sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups buttermilk
- 3 tablespoons macadamia nut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ripe large banana, chopped
- 0.5 cup roasted or toasted macadamia nuts, chopped
- In a medium bowl, whisk together the two flours, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the liquid ingredients (buttermilk, oil, eggs, vanilla) until smooth.
- Fold in the flour mixture until just combined - do not overmix!
- Fold in the chopped banana and half of the macadamia nuts (save the rest for topping).The batter will be pretty thick - that is how it should be so, don't worry.
- Heat up a skillet with some oil or butter over medium heat. Work in batches - use a cookie dough scoop or a quarter cup measure to pour about 0.25 cups of batter per pancake into your skillet or pan. Cook about 2 minutes on each side, until bubbles appear and the pancakes are golden brown.
- Serve with maple syrup or melted butter and top with remaining mac nuts.