Start preparing the coconut syrup by combining the coconut milk and arrowroot powder in a sauce pan and whisking until dissolved. Bring the mixture to a boil and then reduce to a simmer. Add the agave nectar and sugar and stir until dissolved. After a few minutes, remove from the heat and set aside while syrup thickens.

Prepare the pancakes as directed, adding either banana or white chocolate chips along with the chopped macadamia nuts to the batter. Serve warm with syrup and enjoy!