Maui Wowi Hawaiian Pancakes

Ever since I was a little wahini (thats kid in hawaiian) I have been obsessed with all things Hawaii. I was fortunate enough to spend many winter months in Maui as a kid, and with that, countless memories of bags of Mauna loa and hawaiian host macadamias, Maui potato chips and not to mention the kona coffee and coconut that fills the air! Actually no, it smells like plumeria… but with that comes these other beautiful flavours. Sounds like I have a soft spot for it or what? Yeah I do. Well, one of my favourite things about weekends…. brunch obviously, and my equally favourite place, merge their two worlds together in one happy heap of motha fuckin pancakes. Sorry for the language. But really. You give me coconut, macadamia and banana well hot damn those are some sweet ass hot cakes. So get the griddle going, your coconut bra on and lets have a party. These are inspired by, but no near match to the pancakes I grew up eating at the Gazebo in Maui in Napili Bay. But they will more than do for now.

Why you should eat this? I mean why not?! No. But seriously, this is all the “indulgence” (btw such a silly word) without the harmful side effects. Bananas, and coconut give the richness without heaps of oil. Oats provide the fiber and sustained glucose levels, and macadamias.. those beneficial oils, fats and protein that work for satisfaction and more balanced blood sugars. Oh and you won’t be feeling the bloat because it is completely wheat free!

RECIPE

INGREDIENTS

• 1 cups 1 to 1 Gluten Free Flour ( i use bob’s red mill or you can make your own flour)
• 1 cup Oat flour (you can grind your own in a blender or buy)
• 2 tsp Baking Powder
• 1 cup Almond or coconut drinking milk
• 2 ripe Bananas
• 2 Tlbs Agave syrup
• 1 Tbls Coconut Oil melted
• 2 tsp Vanilla
• 1 tsp salt
• 1/2 cup shredded coconut shreds
• 1/2 cup Macadamia nuts (chopped roughly)

Coconut Whip

• 1 can full fat coconut milk
• 2  tbls Maple syrup

Earth Balance Butter. Because, come on. Pancakes and butter are the best lovers.

METHOD

Lets start with your whip: I mean cause why not. So remove the can of coconut milk from your fridge and empty only the solids from the can into a bowl. You can save the liquid for other recipes/smoothies etc. Combine with your sweetner of choice and whip with a hand held blender or beater until beautifully silky and whipped

For the Batter: combine your dry ingredients firts, and then your liquids. You may chose to blend your liquid ingredients together as to ensure your banana is completely mashed, but it’s not neccesary. Combine both dry and wet together and now its time to get cooking.

Heat your griddle or non stick pan. Yes, this is where a non stick can be very very helpful for the perfect pancake. Pour approximate to how big you want you pancakes. How to tell if they are ready to flip. Look for the bubbles, everywhere, when they start to pop, you can safely flip ’em over. Repeat. Stack and the serve.

Top with any extras of your choice, earth balance butter, syrup, whip and whatever else your heart desires.

Aloha