Auntie Kalai’s Macadamia Nut Pancakes


Feeds 12 (you may have a smaller group. If so, cut the recipe to accommodate)



2 Cups all-purpose flour

2 Cups white whole wheat flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon Hawaiian Sea Minerals™

4 Cups coconut milk

4 eggs

3 tablespoons coconut oil, melted and cooled

2 teaspoon vanilla extract

1/2 cup macadamia nuts, coarsely chopped and toasted (extra for garnish)

½ teaspoon coconut extract


Coconut Syrup:

2 cans coconut milk (15.5 oz.)

2 cup granulated sugar

3 tablespoons cornstarch

1 Tablespoon coconut extract

1 Tablespoon vanilla extract





In a small skillet toast nuts on medium heat until lightly browned. Remove and set aside to cool. Spray griddle or large skillet pan with non-stick cooking spray or grease with butter. Heat pan on medium.

In a large bowl, whisk together flours, baking powder, baking soda, and Hawaiian Sea Minerals™. In a separate bowl whisk coconut milk, eggs, cooled coconut oil and vanilla extract together. Add the liquid to the flour mixture, stirring until moistened. Fold in macadamia nuts Don’t over mix. Ladle about a ¼ cup of batter onto prepared heated pan and cook until bubbles begin to form on the edge of the pancakes or until golden brown (about 2 minutes). Flip the pancakes and continue to cook for another 2 minutes. Keep warm in oven until ready to serve.


Coconut Syrup:

In a medium saucepan on medium heat add coconut milk and sugar. Stir until sugar has melted completely. Turn heat to low and add cornstarch stirring until the syrup begins to thicken (3-5 minutes). Turn off heat and add extracts. Serve over pancakes.


Enjoy with Aloha