Ingredients
3-1/2 cups complete buttermilk pancake mix1/2 cup sweetened shredded coconut2 cups 2% milk1 tablespoon coconut oil or butter, softened1/2 cup macadamia nuts, coarsely chopped2 medium bananas, slicedButter and maple syrup
Preparation
Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil.
Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.
