Macadamia nuts always remind me of my Mom.
Therefore I love them.
So I took something I loved and stuffed it inside a fluffy, delicious pancake batter.
Good idea, right?
It was like eating bite after bite of childhood.
Well not my childhood…I went through a “I hate pancakes” phase.
It was a dark time.
But maybe it was your childhood.
So umm yeah. Thanks for letting me eat your childhood. It was delicious.
Banana Macadamia Nut Pancakes (vegan, gluten-free)
serves 1…very lucky person
[kinda based off this edible perspective recipe]
1 flax egg (2.5 Tbsp ground flax + 2 Tbsp water; allow to sit for 5 minutes)
1/2 cup old fashioned oats
3 Tbsp sorghum flour
1/4 + 1/8 tsp baking powder
1/8 tsp salt
1/2 tsp vanilla extract
1/3 cup almond milk (any milk is fine)
10 macadamia nuts, roughly chopped
1 large banana
Prepare flax egg.
Peel and slice a large banana in half. Take one of the halves and slice it lengthwise. Place the banana you just sliced lengthwise in the microwave for 1 minute. Banana should appear ‘melted’ when removed from the microwave.
In the bowl of a food processor or blender, grind oats into a flour. Add in sorghum flour, baking powder, and salt. Process/blend until thoroughly combined. Dump the flour mixture into a separate mixing bowl and add in flax egg, salt, almond milk, half of the macadamia nuts and melted banana. Stir until combined, but don’t over mix.
Spray a griddle or skillet with non-stick cooking spray and place on just below medium heat. Spoon your pancake batter into the skillet, making three separate pancakes. Lightly spread batter out in order to make the pancakes a little thinner.
Cook until bottom is slightly brown and bubbles are coming through the top of the pancake, approximately 2-3 minutes. Flip pancakes to the other side and cook for 2-3 minutes. Remove from skillet and serve topped with honey and the remaining banana/macadamia nuts. Oh and a couple chocolate chunks.