Directions
- Prep Time: 10 min
- Cook Time: 20 min
- Servings: 3
- To make the Macadamia Crunch Topping, stir together the macadamias, coconut, maple syrup, and salt. If desired, you can make the topping a day ahead of time and store it in a sealed container in the refrigerator.
- Prepare the pancake recipe or pancake mix as directed.
- Cook the pancakes on a well-oiled griddle, using 3 tbsp of batter for each pancake.
- This will create relatively small pancakes that you can stack.
- To serve, stack the pancakes with a spoonful of the Macadamia Crunch Topping in between each layer.
- Top with strawberries and whipped cream, then serve with maple syrup for drizzling.
NOTES
- Ingredient notes:
- Pancake mix: To make this breakfast fast and easy, feel free to use a pancake mix! Here, we’ve shown Chrissy Teigen’s Buttermilk Mochi Pancake & Waffle Mix, which we love for its Hawaiʻi flair (mochi is a very classic Hawaiʻi food item). You can easily choose a pancake recipe or pancake mix to fit your dietary preferences (e.g., vegan, gluten-free, grain-free, etc.). Or, use this same idea with waffles instead of pancakes!
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Ingredients
For the Macadamia Crunch Topping:
- 4 oz Mauna Loa Unsalted Macadamia Nuts
- ½ c unsweetened shredded coconut
- 2 tbsp maple syrup Pinch of flaky sea salt
For the Pancakes:
- Four servings worth of your favorite mochi pancake recipe (feel free to use a mix for ease!); see notes below
- Oil or butter of choice for cooking
- 1 c strawberries 4 tbsp whipped cream, homemade or store-bought
- 4 tbsp maple syrup
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