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Macadamia coconut pancakes


  • ½ cup finely chopped raw Nutworks macadamias
  • ¼ cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 1 ½ cups buttermilk
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 3 tablespoons coconut sugar
  • ¾ cup white whole wheat flour
  • ¾ cup all-purpose flour


  1. Whisk sugar, salt, baking soda, baking powder and both kinds of flour in a large bowl.
  2. In another bowl, whisk oil, buttermilk, eggs and vanilla until combined.
  3. Pour both wet and dry mixtures into a large bowl and mix. Gently fold in the chopped macadamia nuts and shredded coconut.
  4. Set a large non-stick pan over a medium heat stove. Mist with olive oil.
  5. Scoop ¼ cup of the mixture into the pan for each pancake. Cook for two minutes, or until small bubbles start to form and the edges start to set.
  6. Flip pancake and continue to cook for two minutes until golden brown.
  7. Transfer the pancakes to a plate and cover with foil to keep warm. Repeat with the remaining batter.
  8. Serve warm with any desired toppings such as maple syrup.


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