HEAVENLY HAWAIIAN PANCAKES RECIPE - (4.8/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Place all ingredients in a bowel and mix together using your mixer. That way you don't have to pre-mash your bananas. Heat your skillet to medium heat and butter/grease. Using a 1/4 c. measurer, scoop up the batter and pour it on your skillet. Let cook until you start to bubbles and then flip. Cook for a minute more or so. Immediately top with butter and then your Coconut Syrup! ***If you you don't have coconut syrup that's ok! Just use light Kayro syrup.
HAWAIIAN PANCAKES
These are incredibly fluffy Hawaiian pancakes loaded with crushed pineapple, coconut and macadamia nuts. They're so fun for brunch!
Provided by Jeanie and Lulu's Kitchen
Categories Breakfast
Time 45m
Number Of Ingredients 12
Steps:
- First, make the batter the night before. Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Then whisk the milk, crushed pineapple, vanilla extract and egg yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter. In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites, 1 cup of the chopped macadamia nuts and 1 cup of the shredded coconut into the rest of the batter. Cover the bowl and refrigerate it overnight.
- In the morning, pre-heat the oven to 350 and also get out an electric griddle or large griddle pan. Line a sheet pan with a silicone mat and spread the remaining 1/2 cup of coconut out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden. Set it aside. Pre-heat the electric griddle to 350 or the griddle pan over medium high heat. Grease it with butter, then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden. Serve them as you make them with a sprinkle of toasted coconut, extra chopped macadamia nuts and syrup on top!
Nutrition Facts : ServingSize 1 serving, Calories 564 kcal, Carbohydrate 55.8 g, Protein 9 g, Fat 37 g, SaturatedFat 12.6 g, Cholesterol 86 mg, Sodium 147 mg, Fiber 4.5 g, Sugar 41.4 g
HAWAIIAN STYLE PANCAKES
The Gazebo Restaurant on Maui is known for their macadamia nut pancakes and I've tried to copy them to the delight of my friends here on the mainland. I think they're just as good without the nuts and that the real secret is serving them with coconut syrup and a dollop of coconut flavored whipped cream. The pancakes are based on Kittencal's Recipe #82094 with some alterations. If you like cream in your coffee, be sure to try a cup with coconut whipped cream on top!
Provided by TommyGato
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and mash the banana with a fork and mix in the butter.
- Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
- Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
- Add the vanilla, zest, and nuts if desired and mix evenly.
- Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
- Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
- For the Coconut Whipped Cream:.
- Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.
HAWAIIAN PANCAKES
These are incredibly fluffy Hawaiian pancakes loaded with crushed pineapple, coconut and macadamia nuts. They're so fun for brunch!
Provided by Jeanie and Lulu's Kitchen
Categories Vegetarian Pescatarian 30 or Less Kid-Friendly Comfort Food Quick Shellfish-Free Weekend Project Beginner Fish-Free Peanut-Free Tomato-Free Oven
Time 12h45m
Yield 6
Number Of Ingredients 12
Steps:
- First, make the batter the night before. Whisk the All-Purpose Flour (2 1/4 cup), Granulated Sugar (3/4 cup),Baking Powder (3 teaspoon), and Salt (1 pinch) together in a large mixing bowl.
- Then whisk the Milk (1 1/4 cup), Canned Crushed Pineapple (3/4 cup), Vanilla Extract (1 teaspoon), and Egg (3) yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter.
- In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites,Macadamia Nuts (1 cup) and Unsweetened Shredded Coconut (1 cup) into the rest of the batter.
- In the morning, preheat the oven to 350 degrees F (180 degrees C), and also get out an electric griddle or large griddle pan.
- Line a sheet pan with a silicone mat and spread the remaining Unsweetened Shredded Coconut (1/2 cup) out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden.
- Preheat the electric griddle to 350 degrees F (180 degrees C) or the griddle pan over medium-high heat. Grease it with Butter (to taste), then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden.
- Serve them as you make them with a sprinkle of toasted coconut, extra chopped Macadamia Nuts (1/2 cup), and Maple Syrup (to taste) on top! Enjoy!
Nutrition Facts : Calories 121 calories, Protein 2.3 g, Fat 7.1 g, Carbohydrate 12.7 g, Fiber 1.5 g, Sugar 5.8 g, Sodium 44.8 mg, SaturatedFat 3.1 g, TransFat 0.0 g, Cholesterol 16.0 mg, UnsaturatedFat 3.4 g
HAWAIIAN HEAVENLY HASH
I'm not sure whether to put this in the dessert or the salad section! It's absolutely delish!!!It's easy, it's so pretty, and the taste is out of this world!
Provided by FLUFFSTER
Categories Papaya
Time 45m
Yield 8 10
Number Of Ingredients 7
Steps:
- Cut off the top of the washed pineapple. Remove the rind by cutting down the pineapple in wide slices.
- Remove eyes by cutting V-shape wedges full length of pineapple, following the the diagonal pattern of the eyes . Lift out the wedges, and discard. Cut pineapple crosswise into 1/2-inch slices; remove core. Cut slices into chunks, (you should have about 2 cups).
- In large bowl, toss pineapple chunks, papaya, cherries, and marshmallos until well combined. Refrigerate , covered, until well chilled-about 2 hours.
- Just before serving, fold in whipped cream, banana, and 1 cup coconut. Spoon into dessert dishes; sprinkle with the rest of the coconut.
Nutrition Facts : Calories 263.5, Fat 15.2, SaturatedFat 10.4, Cholesterol 40.8, Sodium 53, Carbohydrate 33, Fiber 2.6, Sugar 23.3, Protein 2
HEAVENLY HAWAIIAN
Number Of Ingredients 6
Steps:
- Place the juice, honey, banana, pineapple, raspberries, and yogurt in a blender, and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour into glasses and garnish each with a Pineapple, Orange, and Cherry Blossom (see Garnishes with a Flourish), if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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