| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 439 | 23g | 8g | 52g |
| sugars | fibre | protein | salt |
| 12g | 3g | 12g | 0.27g |
Born and raised in Nebraska, one might wonder how I fell in love with a dish as exotic as the Wattleseed and Macadamia Nut Pancakes. Funny enough, it all ties back to my love for hearty and fresh farm-to-table meals. This unique and delightful pancake recipe is something that satiates, surprises and nourishes all at once, just like my beloved midwestern dishes. And beyond the delightful taste, there’s something about the blend of ingredients, particularly wattleseed and macadamia nuts, that’s linked to a host of health benefits.
Flavours that Find Roots in the Heartland
These pancakes, graced by the deep nuttiness of the macadamia and the coffee-chocolate undertones of the wattleseed, bring me right back to the comforting flavours that I grew up with in the heartland. I know pancakes are typically a breakfast meal, but I’ll admit, I’ve had these for dinner a time or two – they go perfectly with a hearty beef stew, much like the one my mother used to make on colder nights.
A Nutrient-Packed Delight
What I appreciate about the Wattleseed and Macadamia Nut Pancakes isn’t just their comfort-food vibe, but also the way they shield health at the heart of indulgence. Wattleseed, for instance, is a traditional Aboriginal food known to be rich in protein and iron. On the other hand, macadamia nuts are a great source of healthy fats and other important nutrients such as thiamine, magnesium and manganese. You can learn more about the health benefits of wattleseed here and macadamia here.
p>Bringing It All Together
Overall, this recipe is more than just a stack of pancakes to me. It represents a symphony of flavours that trace back to my roots, a perception of comfort in a plate, and a conscientious approach to nutrition. So, whether you’re an avid pancake lover or someone looking for a unique and nutritious breakfast alternative, I would say give these Wattleseed and Macadamia Nut pancakes a shot. I hope they bring as much joy to your kitchen as they do to mine!
What You’ll Need
- 1 and 1/2 cups of all-purpose flour
- 2 teaspoons wattleseed, ground
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 and 1/2 cups whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup macadamia nuts, finely chopped
- 1/2 cup mixed berries (blueberries, raspberries, etc.)
- 2 tablespoons vegetable oil for cooking
- Maple syrup, for serving
Method
Step One
In a large bowl, combine the all-purpose flour, ground wattleseed, baking powder, granulated sugar, and salt. Mix all the dry ingredients together until well combined.
Step Two
In a separate smaller bowl, crack the two large eggs and beat them lightly. Then, add the whole milk and melted butter to the eggs. Whisk the mixture until everything is well incorporated.
Step Three
Slowly add the wet ingredients to the dry ingredients. Stir the mixture gently, being careful not to overmix. The batter should be lumpy.
Step Four
Fold in the finely chopped macadamia nuts to the batter, making sure they are evenly distributed throughout.
Step Five
Heat the vegetable oil in a large fry pan over medium heat. Once the oil is hot, scoop about 1/4 cup of batter per pancake into the pan. Cook the pancakes until they are golden brown on both sides, which will take around 2-3 minutes per side.
Step Six
Top the cooked pancakes with the mixed berries just before serving.
Step Seven
Drizzle the optional maple syrup over the pancakes for a sweet finish. Serve hot and enjoy your Wattleseed and Macadamia Nut Pancakes!
