Hawaiian Pancakes

For the coconut whipped cream:
In a medium bowl, add cold heavy cream, sugar, vanilla extract and coconut extract. Using an electric mixer, beat until stiff peaks begin to form. Place in the fridge until ready to use.

For the toasted coconut:
Preheat oven to 325ºF. Lay an even layer of coconut flakes onto a cookie sheet. Place in oven for 5–10 minutes. make sure to keep an eye on it as it can burn easily. Set aside until ready to use.

For the coconut pancakes:
In a medium bowl, sift all the dry ingredients and mix together. Once everything is sifted and mixed together, add remaining pancake ingredients. Whisk immediately. Allow batter to sit for 5 minutes.

Spray nonstick cooking spray onto griddle or skillet. Set heat to medium.

Once batter had rested, you are ready to make the pancakes. Pour 1/4 cup onto the griddle. Allow to cook until bubbles begin for form on top, then flip. Cook on the other side for a few minutes until done.

Grab a plate and stack pancakes. Top with coconut whipped cream, pineapple, macadamia nuts, and sprinkle with some toasted coconut. Dig in and enjoy!