Macadamia white chocolate pancakes. If you are intrigued by the first sentence, keep on reading. I am sure most of you love the original macadamia white chocolate cookies and some of you have already made the pancake recipe that captures their fabulous taste. Well, these flapjacks have just become better for you.
I have just discovered the macadamia nut butter. What’s more, I have started making it at home. This, on top of all the macadamia nuts’ nutrients and benefits, ensures that my butter is 100% natural, preservatives-free, and sugar-free!
Why Use Macadamia Nut Butter in Your Pancake Recipes?
Macadamia nuts are tiny powerhouses packed with vitamins A and B, as well as minerals like iron, manganese, and folate. In addition, they are rich in protein, antioxidants, and good fats. This nutritional profile makes macadamia nuts good for maintaining your heart health, aiding weight loss, strengthening bones, and boosting brain functions, among other things.
Homemade Macadamia Butter for Your Pancake Recipes
1 lb. macadamia nuts
6 tablespoons coconut oil
5 tablespoons of honey (optional)
pinch of salt
Start by soaking the nuts overnight, or for at least 6 hours, to reduce the amount of phytic acid that can make them taste bitter. Drain and let them dry completely, then spread on a baking sheet and roast in the oven for about 10 minutes at 375 degrees F.
Place the nuts in the bowl of your food processor and process until smooth and creamy. Add the rest of the ingredients and keep processing until the mixture is homogeneous. Store in the fridge for up to two months.
Macadamia Nut Butter Pancake Recipe
To be honest, I couldn’t find a pancake recipe that calls for macadamia nut butter, so I decided to use my favorite one and replace regular butter with the nut butter. In addition, I have discovered a great macadamia nut sauce to pour on top of your pancakes (read below).
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
3 tablespoons sugar
1⁄4 teaspoon salt
1 1⁄2 cups buttermilk
2 eggs
3 tablespoons macadamia nut butter
1 teaspoon vanilla extract
½ cup white chocolate chips
Whisk together the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients and add them into the dry ones. Stir until just combined. Fold the chocolate chips gently into the batter.
Grease a griddle with oil and heat over medium heat. Pour a 1/4 cup batter per pancake into the griddle and cook until bubbles appear on top, for about 2 minutes. Flip and cook the other side until golden brown.
Macadamia Nut Butter Sauce for Your Pancakes
1/2 tablespoon flour
1 tablespoon macadamia nut butter
2 oz. sugar
2 oz. heavy cream
3 oz. milk
1 tablespoon vanilla extract
1/2 teaspoon lemon juice
A handful of crushed macadamia nuts
Whip the heavy cream, sugar, and vanilla with a hand mixer. Add the butter and flour into a frying pan and heat well. Add the milk, stirring constantly to prevent the formation of lumps. Finally, add the sugar and mix until homogeneous. Combine with the whipped mixture, then add the lemon juice. Heat and stir until slightly warm. Pour over your pancakes and garnish with crushed macadamia nuts on top.
Enjoy!