Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl whisk the eggs, buttermilk, and butter together then stir into the dry ingredients just until combined. Don't over mix.
Heat a large skillet over medium heat and add oil. When oil is hot scoop scoop a cup full of batter into the skillet then press in about 5 or 6 banana slices. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with coconut syrup, powdered sugar, macadamia nuts, and whip cream.
Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Add the sugar and salt and bring to a boil stirring continually. As soon as the mixture comes to a rolling boil remove from the heat. Allow to cool completely before serving. Keeps in the fridge for a week.
Servings 0