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banana coconut macademia nut pancakes with sugar free passionfruit syrup

Banana Coconut Macademia Nut Pancakes With Sugar Free Passionfruit Syrup

These mouthwatering banana coconut macademia nut pancakes are guaranteed to transport you to Hawaii in your mind. With sweet and lightly tart sugar free passionfruit syrup, each bite will make you feel like you are dining under the palm trees on the beach.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 341 kcal

Equipment

  • nonstick pan
  • small sauce pan

Ingredients
  

For Pancakes

  • 1 tablespoon ground flax seeds
  • 2 tablespoons water
  • 3/4 cup plant milk
  • 1 tablespoon lemon juice
  • 2 tablespoons almond butter warmed
  • 14 drops liquid stevia or 1 tablespoon maple syrup
  • 1 banana mashed
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup roasted macademia nuts
  • 1/4 cup shredded unsweetened coconut

For the Sugar Free Passionfruit Syrup

  • 2 cups frozen passionfruit juice pieces (or sub fresh or frozen mango)
  • 1 tablespoon arrowroot powder
  • 1/4 cup water
  • 1/2 teaspoon liquid stevia or 2 tablespoons maple syrup

Instructions
 

To Make The Pancakes

  • Mix the ground flax seed with the water in a small bowl and set aside.
  • In another small bowl, mix the plant milk and the lemon juice and set aside.
  • Heat the almond butter until it is pourable (about 30 seconds in the microwave). Add the liquid stevia or maple syrup and stir. Mash the banana by hand or in a food processor.
  • In a large bowl, mix the flour, baking powder, and salt.
  • Add the ground flax seed mixture, the plant milk mixture, the almond butter mixture, and the mashed banana and stir to combine. It's okay if there are some lumps, but make sure there are no large pockets of unmixed flour.
  • Add the macademia nuts and coconut and stir.
  • Heat a nontick pan or pancake griddle and (optionally) spritz it with nonstick spray. Cook each pancake until it is bubbly, then turn over and cook the other side until golden. This recipe will make four large pancakes or eight small pancakes. These pancakes also freeze well.

To Make the Passionfruit Syrup

  • If you are using mango, puree in a blender. Add a little water if necessary to blend. Then, to a small saucepan, add the mango puree or frozen passionfruit juice pieces and the liquid stevia or maple syrup. Stirring constantly, bring to a boil.
  • In a small bowl, mix the arrowroot powder with the water.
  • Add the arrowroot mixture to the boiling puree and stir. It will thicken very quickly. Taste and add sweetener as desired. Remove from the heat and let cool slightly.
  • Serve over the pancakes. This syrup should give you about eight servings. Extra syrup can be refrigerated or frozen.
Keyword pancakes