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Recipes | 28 by Sam Wood
founder, IQS
 

Macadamia Banana Pancakes

By Meg Yonson

I Quit Sugar: Macadamia Banana Pancakes recipe
  • 2 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
I Quit Sugar: Macadamia Banana Pancakes recipe

When we do sweet recipes, we do them in a low sugar way - sweetening with whole foods first! In this gluten-free pancake recipe, we've used whole bananas and natural yoghurt to give a subtle sweetness, which we think is all you need!  

Servings: 2
Preparation: 10 mins
Cooking: 15 mins

Ingredients

  • 2 bananas.
  • 2 eggs, lightly beaten.
  • 1 cup coconut milk.
  • 1 cup buckwheat flour.
  • 1/2 cup shredded coconut + extra for serving.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon cinnamon, ground.
  • 1 teaspoon vanilla powder.
  • 1/2 cup macadamias.
  • butter, for frying.
  • 60 g full-fat natural or Greek yoghurt.

Directions

1. Add one banana into a large mixing bowl and roughly mash with a fork, still leaving some chunky bits. Add in the egg and coconut milk and whisk to combine.

2. Add in the buckwheat flour, coconut, baking powder, vanilla powder and cinnamon and stir through until you form a thick batter. Stir through macadamias.

3. Melt little butter on a medium-sized frying pan on low-medium heat. Then add in ¼ cup pancake mixture and smooth out. Allow to cook for 2 minutes until bubbles form, then flip and cook the other side for another 30-45 seconds. Place onto a plate and continue with the remaining mixture - you may like to place your cooked pancakes onto an oven-safe dish and keep heated in a oven on low temperature.

4. Once the pancakes are cooked, slice remaining banana in half longways. Heat a little butter in the same frying pan on low-medium heat. Place in banana slices, cut side down. Sprinkle with a little cinnamon and allow to cook for 1 minute until golden. Flip and cook the other side.

5. Separate pancakes into two serves, top with one banana slice each, a dollop of yoghurt, a sprinkle of macadamias and a little extra shredded coconut. Enjoy!


When we do sweet recipes, we do them in a low sugar way - sweetening with whole foods first! In this gluten-free pancake recipe, we've used whole bananas and natural yoghurt to give a subtle sweetness, which we think is all you need!

Ingredients

  • 2 bananas.
  • 2 eggs, lightly beaten.
  • 1 cup coconut milk.
  • 1 cup buckwheat flour.
  • 1/2 cup shredded coconut + extra for serving.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon cinnamon, ground.
  • 1 teaspoon vanilla powder.
  • 1/2 cup macadamias.
  • butter, for frying.
  • 60 g full-fat natural or Greek yoghurt.

Directions

1. Add one banana into a large mixing bowl and roughly mash with a fork, still leaving some chunky bits. Add in the egg and coconut milk and whisk to combine.

2. Add in the buckwheat flour, coconut, baking powder, vanilla powder and cinnamon and stir through until you form a thick batter. Stir through macadamias.

3. Melt little butter on a medium-sized frying pan on low-medium heat. Then add in ¼ cup pancake mixture and smooth out. Allow to cook for 2 minutes until bubbles form, then flip and cook the other side for another 30-45 seconds. Place onto a plate and continue with the remaining mixture - you may like to place your cooked pancakes onto an oven-safe dish and keep heated in a oven on low temperature.

4. Once the pancakes are cooked, slice remaining banana in half longways. Heat a little butter in the same frying pan on low-medium heat. Place in banana slices, cut side down. Sprinkle with a little cinnamon and allow to cook for 1 minute until golden. Flip and cook the other side.

5. Separate pancakes into two serves, top with one banana slice each, a dollop of yoghurt, a sprinkle of macadamias and a little extra shredded coconut. Enjoy!