• 1 x 325g (10oz) buttermilk pancake mix
  • 1/3 cup roasted macadamia nuts, finely chopped
  • 1/2 cup mashed ripe banana
  • Unsalted butter for cooking
  • 1/4 cup extra macadamias, roughly chopped to serve
  • Maple syrup, to serve

Macadamia Butter

  • 100g (3oz) unsalted butter, whipped until fluffy
  • 1/4 cup toasted unsalted macadamia nuts, finely chopped


  1. To make butter, fold macadamia nuts through whipped butter until well combined.
  2. Empty contents of pancake mix into a large mixing bowl. Add water as measured on packet instructions plus extra 1/4 cup, whisk until well combined. Gently fold through banana and macadamia nuts.
  3. Heat a little butter in a non stick frying pan over a medium heat, add enough batter to form a 10cm (4 inch) circle. Cook until bubbles form, turn and cook other side. Remove from pan and keep warm in oven. Repeat process with remaining batter.
  4. Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.

Serves 4.