Cooking Instructions:

• Step 1: Prepare the Dry Ingredients - In a large mixing bowl, combine the all-purpose flour, white whole wheat flour, baking powder, baking soda, and salt. Whisk together until well blended.
• Step 2: Mix the Wet Ingredients - In another bowl, whisk together the buttermilk, eggs, melted coconut oil, and vanilla extract until fully combined.
• Step 3: Combine Wet and Dry Ingredients - Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
• Step 4: Fold in the Macadamia Nuts - Gently fold the toasted macadamia nuts into the pancake batter, ensuring even distribution.
• Step 5: Heat the Skillet - Preheat a skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
• Step 6: Cook the Pancakes - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
• Step 7: Make the Coconut Sauce - In a small saucepan, combine the coconut milk, granulated sugar, arrowroot or cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens. If desired, add coconut extract for extra flavor.
• Step 8: Serve - Stack the pancakes on a plate, drizzle with the coconut sauce, and sprinkle with toasted coconut flakes and additional macadamia nuts for garnish. Enjoy warm!