Macadamia Nut and Coconut Pancakes with Honey
Dietitian Mitzi Dulan
Overland Park, Kan.
These pancakes are inspired by the flavors and ingredients of Hawaii, with their combination of macadamia nuts, coconut and honey. Registered dietitian and nutrition spokesperson Mitzi Dulan uses almond flour and almond milk to make them gluten- and dairy-free.
Ingredients
1 cup almond flour
2 large eggs
2 tbsp. honey
2 tbsp. olive oil
2 tbsp. almond milk
1 tsp. baking powder
1/3 cup plus 2 tbsp. shredded unsweetened coconut, divided
1 tsp. vanilla extract
Nonstick cooking spray or butter
¼ cup macadamia nuts, chopped
Honey, for drizzling
Steps
1. In large bowl, stir together almond flour, eggs, honey, olive oil, almond milk, baking powder, 1/3 cup coconut and vanilla until blended.
2. Heat a large skillet or griddle to medium-low heat; spray with cooking spray or add butter to melt.
3. To hot pan, add about 1/4 cup batter per pancake. Once the pancake has bubbles forming and has firmed up a bit on the bottom, flip over to cook other side. Cooking time is usually about 3 minutes on the first side and 2 to 3 minutes on second side.
4. To serve, top with macadamia nuts and remaining shredded coconut; drizzle with honey.
Photo courtesy of National Honey Board