Breakfast · 30 min · hawaiian

Macadamia Nut Pancakes

If you like all-purpose flour, you’ll love this Hawaiian breakfast — 30 minutes from craving to table. It is weeknight cooking that still hits your targets — 13 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups All-purpose flour
• 3/4 cup Macadamia nuts
• 1.5 cups Milk
• 2 Eggs
• 1/4 cup Sugar
• 1 tbsp Baking powder
• 4 tbsp Butter
• 1/2 cup Coconut syrup

Steps

1. Toast the macadamias until fragrant and chop coarse — half go in the batter, half on top.
2. Whisk the dry ingredients, then fold in the milk, eggs, melted butter, and half the nuts; rest the batter 5 minutes.
3. Ladle onto a buttered griddle over medium heat; flip when bubbles hold on the surface, about 2–3 minutes per side.
4. Stack high, crown with the remaining macadamias, and pour over warm coconut syrup.
5. Keep finished pancakes warm in a low oven while you work through the batch — nobody likes a cold pancake.

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