Coconut Banana Macadamia Pancakes (Stefanie)

1 cup all-purpose flour                        

1 tsp. baking powder                          

¼ tsp. salt                                         

1 TBS. sugar                                      

1 cup milk (non-fat is fine)

1 large egg

2 TBS. butter, melted

¼ tsp. almond extract

½ cup sweetened shredded coconut

¼ cup mashed banana (about 1 large banana)

¼ cup chopped macadamia nuts (optional)

In a large bowl, whisk together the flour, baking powder, salt & sugar.  In a medium bowl, beat together milk, egg, melted butter & almond extract.  Stir in coconut and banana, then pour into flour mixture.  Add the macadamia nuts and stir until almost smooth.  Heat a lightly greased griddle (or frying pan), over medium-high heat until a drop of water will dance around when dropped on the surface.  Drop batter by heaping spoonful’s and cook about 2-3 minutes, until browned, before flipping to brown the other side. (We always put slices of bananas on top of the other side before we flip them).  Continue until all pancakes are made and serve hot.   These taste great on their own and don't really need syrup, but serve them however you like!