Before we get started, toast the macadamia nuts and then the coconut. Do this by adding them to a skillet over medium heat. Watch carefully and swirl them often, removing them from heat when they achieve a toasted color and delightful aroma.
Next, make the coconut syrup by combining the coconut cream (you can scoop the solids from the top of a can of coconut milk for this), tsp salt, and sugar. Stir this over medium-low heat until it is warm and well-combined.
In a large bowl, mix together the dry ingredients, including the toasted coconut. In a separate bowl, beat together the wet ingredients. Add the wet ingredients to the dry ingredients and stir together until a nice batter is formed. If it is too thick, mix in a bit more milk.
Heat a skillet over medium heat and add some butter or oil. Ladle out ¼ cup of batter into the center. Sprinkle over some sliced bananas and macadamia nuts. When the first bubbles form in the center of the pancake, flip it, and cook for 1 minute on the other side.
Cook pancakes 1 or 2 at a time until finished. Top with coconut syrup and additional toasted coconut, banana, and macadamia nuts, if desired.
