For the Pancakes

1. In a dry skillet over medium heat, toast whole macadamia nuts until mostly browned and fragrant, about 4-6 minutes. Be sure to toss or stir frequently and watch closely.
2. Allow the nuts to cool slightly, then chop the nuts until most are ¼ of their original size.
3. In a large bowl, whisk the flour, sugar, baking powder, bakings soda, and salt.
4. In a small dish, mash 1 banana until smooth and wet.
5. In a separate bowl, add the plant milk and apple cider vinegar and let it sit for 2-3 minutes. Then add the melted butter, mashed banana, and vanilla extract. Stir to combine.
6. Add the wet mixture to the dry mixture.
7. Mix gently with a spoon or rubber spatula. Batter should be fully incorporated and a little lumpy. Be careful to avoid over-mixing.
8. Gently stir in ¼ cup of the toasted macadamia nuts.
9. Allow batter to rest for 2-5 minutes.
10. Add butter or oil of your choice to a skillet on medium-low heat.
11. When the butter or oil melts and starts to sizzle a bit, add ¼-½ cup of batter to the pan for each pancake.
12. Cook until the surface of the pancakes start to bubble, about 2 minutes, then flip them over and cook for an additional 2 minutes. Pancakes should be golden brown in color.

For the Vanilla Coconut Cream

1. To a small saucepan, add the evaporated coconut milk, sugar, vanilla extract, and salt.
2. Over medium heat, allow the cream to simmer. Stirring frequently for 20-25 minutes. It will thicken slightly as it cools.
3. Serve the pancakes topped with the remaining nuts, thinly sliced banana, and a drizzle of the vanilla coconut cream.
4. Enjoy!