Last month I visited one of the most beautiful places in all of the U.S…..Maui, HI. It was lush and green with towering cliffs and turquoise water. I had no idea what a “foodie paradise” Maui was. From super fancy restaurants, to hole in the wall breakfasts joints, there is something for everyone. Before I left for my trip, I made sure to ask for recommendations on where to eat. Just about every single person I talked to all said to go to the Gazebo Restaurant. I had heard about these pancakes even before I stepped foot onto the island.
After about an hour of waiting in the rain (yes there is no ‘wait list’ you literally just stand in line) I was able to order my own stack of this infamous banana pancakes. (*Spoiler Alert*) They were amazing. Well, beyond amazing, really. I knew the minute I tasted these bad boys I need to copycat them…Veggie Lisa Style!
What made the pancakes so delicious was the coconut syrup. I actually even bought some before we left, I knew that I needed to retreat this corn syrup and sugar filled sauce using whole foods. Well, after a few trial and error batches, I did it. And its glorious. This would be a great post workout meal served with your favorite protein. ENJOY!!!
Serving size: 2
- 1 medium banana, mashed
- 2 egg whites
- 1 tsp baking powder
- 1 cup oat flour
- ¼ tsp salt
- 2 packets truvia or 1 tsp maple syrup
- 1 tsp vanilla
- ½ cup macadamia nuts, chopped (reserve 1 TBSP for topping)
- 2 TBSP melted coconut oil
- 1 cup unsweetened almond milk
- 2 TBSP unsweetened coconut flakes, toasted
- Blend in small bowl the following: banana, egg whites, maple syrup (or truvia)m, vanilla and coconut oil
- Sift in a separate bowl: baking powder, oat flour and salt
- Pour wet ingredients over dry and stir until just combined.
- Scoop ¼ cup of batter onto hot griddle. Cook until lightly brown (about 1-2 mins). Flip pancake and serve with warm coconut syrup, sliced banana, unsweetened coconut flakes and chopped macadamia nuts
Serves: 1 cup
- 1 (14 oz) can of coconut milk, full fat
- ¼ cup maple syrup or truvia baking blend
- 1 tsp arrowroot powder
- ½ tsp coconut extract
- Bring to a boil.
- Reduce to low and simmer for 15 mins.
- Syrup will thicken as it cool.
- Serve warm