Instructions: Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.

In a separate bowl, whisk together buttermilk, eggs, melted butter and Coco-Lopez. Add mixture to flour mixture. Stir with a spoon to combine; batter will be slightly lumpy. Stir in toasted coconut and macadamia nuts.

Heat a well-greased griddle or skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

Serve garnished with pineapple, maple syrup, and butter.

This recipe yields 4 servings.

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