Banana Macadamia Nut Pancakes with Coconut Syrup

Banana Macadamia Pancakes

In a large mixing bowl, combine all the dry ingredients and mix well. Add the eggs, buttermilk, vanilla extract, mashed bananas and nuts. Mix until just combined.

 Heat a griddle over medium heat. Drop a ladleful of batter onto the griddle. When the top of the pancake is full of bubbles, gently turn it over. Heat until the other side is golden. Keep warm until ready to serve. Top with whipped cream, toasted coconut and roasted macadamia nuts if desired.

Coconut Pancake Syrup

In a small bowl, combine the coconut milk and cornstarch. Mix well. Add to a medium saucepan along with the corn syrup, sugar and coconut flakes. Bring to a boil. Simmer until thick enough to coat the back of a wooden spoon. Take off the heat and add the vanilla extract and coconut extract. Store in a sealed container in the refrigerator. Can be reheated.

 Makes about 2 cups