Macadamia Nut Pancakes with Homemade Coconut Syrup
Servings: 8 pancakes
Ingredients
For the Macadamia Pancakes
- 1 batch Quinoa Greek Yogurt Pancakes
- ½ cup finely chopped macadamia nuts raw or roasted
- 1 banana diced
For the Coconut Syrup
- 1 13.5-ounce can coconut milk
- ½ cup agave nectar
- 1 tablespoon organic sugar optional
- ½ cup shredded coconut optional
- 1 tablespoon arrowroot powder use less for a thinner syrup, if desired
Instructions
- Prepare the coconut syrup by combining the coconut milk and arrowroot powder in a sauce pan and whisking until dissolved. Bring the mixture to a low boil and then reduce to a simmer. Add the agave nectar and sugar and stir until dissolved. After a few minutes, remove from the heat and set aside while syrup thickens.
- Prepare the pancakes as directed, adding diced banana along with the chopped macadamia nuts to the batter. Serve warm with syrup and enjoy!