Gabby’s Eats Coconut Macadamia Pancakes

Gabby loves coconut and she adores macadamia nuts so it seemed fitting that she would decide to go with this pair of ingredients when we were brainstorming to come up with yet another pancake recipe. In addition to the shredded coconut we decided to add coconut milk in the recipe as well to really help the coconut flavor come through.  Gabby enjoyed crushing the macadamia nuts by putting them in a zip lock bag and using a mallet to get them into very small pieces so there would be plenty of their added crunch in each bite of pancake.

Instead of topping with just regular syrup, we mixed in a little bit of the leftover coconut milk, which gave it a delicious, not too sweet and creamy taste. The combination worked so well with the pancakes and it turned out to be a winner recipe altogether!

Ingredients:

1 cup all purpose flour or oat flour (which is great if you are on a gluten free diet)

1 teaspoon baking powder
2 tablespoons brown sugar
2 tablespoons finely shredded unsweetened coconut

¼ cup egg whites
1 cup light coconut milk  
¼ cup macadamia nuts, crushed

Directions: 

In a small bowl combine the flour, baking powder, brown sugar and coconut together. To a larger bowl add the egg whites and coconut milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Stir in the nuts. Let stand for 20-30 minutes (or overnight in sealed container) in the fridge to thicken. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high for 1-2 minutes on each side, until lightly browned. Repeat with ¼ cup mixture 5-6 more times for a total of six-seven small pancakes.  (Note: if you make this ahead of time and keep in the fridge it will thicken A LOT, because of the coconut milk so you can whisk in a little milk before cooking to thin out if desired. We also often cook up the whole batch at once and then freeze or refrigerate the rest of the pre-made pancakes to reheat for quick and easy breakfasts later.)

Makes 6-7 pancakes, six-seven servings

Serving size: 1 pancake Calories 80 Protein 2 g Carb 14 g  Fiber 2 g Sugars 4 g Fat 1.5  g Saturated fat 0  g Sodium 140  mg

Coconut Syrup

Mix 6 tablespoons light coconut milk with 4 tablespoons maple syrup, that’s it!

Makes 10 tablespoons total

Serving size: 1 tablespoon Calories 35 Protein 0 g Carb 7 g  Fiber 0 g Sugars 7 g Fat 0.5  g Saturated fat 0  g Sodium 0  mg

Gabby's Shot: