Hawaiian Pancake Recipe

Steps to Make Hawaiian Banana Pancakes:

1) Pre-heat a griddle or other flat pan on medium-high.

2) Place the basic pancake ingredients listed above into a large bowl and whip with a metal whisk just until smooth.

3) Fold gently the sliced bananas, chopped macadamia nuts, and shredded coconut into the basic batter just until they are covered in batter.

4) Melt a small amount of butter in your pan until bubbly (or use a cooking spray, if desired).

5) Pour a scoop of batter into the pan until a circle almost the size of your plate is formed. Cook for 2-3 minutes until there are plenty of bubbles in the pancake and the bottom side is golden. Then flip them with a spatula until the other side is also golden before moving them to a plate.

6) Mound the chopped pineapple along with more chopped macadamia nuts, shredded coconut and fresh banana slices on top of the pancake stack.

Top this Tropical banana pancake creation with warm maple syrup (or your syrup of choice) for a breakfast to remember… This is a satisfying meal!

Remember to make your banana pancakes large, they are most memorable if they fill the plate. A short stack (2 pancakes) will be more than enough for most people but hearty appetites will want a full stack (3 pancakes). This recipe feeds 2-3 people.

That’s how to make Banana Pancakes – Hawaiian style!

Additional Info

Pancakes will keep for 4-5 days in the refrigerator. They can be placed into a toaster or toaster oven, that is if they are not already topped with all the fruits and nuts then you will need to microwave.

For other breakfast ideas that you can make the night before, check out our crock pot breakfast ideas.