Tropical banana pancakes with coconut syrup

1. Whisk flour, sugar, baking powder, salt and half the toasted coconut together in a large bowl.

2. In a separate bowl, whisk milk, eggs, melted coconut oil and vanilla extract. Fold in ½ the diced bananas.

3. Gently mix the wet ingredients into the dry, trying not to crush banana pieces. The batter will have some lumps. Do not over mix. Allow to rest about 5 minutes.

4. Heat a nonstick griddle over medium heat. Coat with a light layer of coconut oil when hot.

5. Ladle about ¼ cup of batter onto the hot pan. Cook 2 minutes or until bubbles appear across the batter and the edges are set. Flip and cook 2 minutes on the second side.

6. Transfer pancakes to a warm plate and continue cooking until all the batter is used up.

7. For the syrup, warm corn syrup, coconut oil, coconut extract and vanilla extract over low heat while pancakes are being prepared. Do not allow the syrup to boil.

8. To serve, stack the desired amount of pancakes on a plate and drizzle with syrup. Sprinkle with a portion of the diced banana, toasted coconut and macadamia nuts. Top with whipped cream if desired.