In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

In another bowl, combine the milk and egg, then mix into the dry ingredients until just combined.

Fold in the toasted coconut flakes and chopped macadamia nuts.

Preheat a griddle or frying pan over medium heat and lightly grease it.

Pour 1/4 cup of batter onto the griddle for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

In a small saucepan, combine coconut cream and sugar over medium heat.

Stir until the sugar is dissolved and the mixture is heated through.

Remove from heat and stir in vanilla extract.

Stack pancakes on a plate and drizzle with warm coconut syrup before serving.