Banana Macadamia Nut Pancakes with Haupia Macadamia Nut Sauce
Did you know that the Macadamia Nut is actually native to Australia and NOT Hawaii 😲 In fact, they weren't even commercially farmed here until the 1920's!
This is surprising to so many people who come to visit Hawaii because it's found in a ton of our culinary creations! From snacking to baking, macadamia nuts are a buttery and satisfyingly crunchy way to add a boost of heart health (they're actually proven to lower cholesterol) to any meal.
On the Tastes of Aloha recipe blog today, we're featuring one of our favorite Macadamia Nut breakfast dishes.
Our Banana Macadamia Nut Pancakes are so simple to make. Just add water to the Banana Macadamia Nut Pancake Mix!Top the pancakes with our homemade coconutty Haupia Macadamia Nut Sauce to finish the tropical taste!
- 1 package Hawaii's Finest Specialties Banana Macadamia Nut Pancake Mix
- 1 cup Organic Island Harvest Sea Salted Macadamia Nuts
- 1 tablespoon butter
- 2 tablespoon flour
- 1 cup whole milk
- 1 cup cream
- 3 tablespoons Coconut Salty Wahine Sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3/4 teaspoon lemon juice
For Pancakes: Prepare the pancakes according to package directions
For Macadamia Nut Sauce:
Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice and half of the ground macadamias.
Pour sauce into a serving dish. Serve warm and sprinkle remaining ground macadamia nuts on top of each serving.