Hawaiian Pancakes

1/3 cup all purpose flour                               1  (6oz) plain or vanilla yogurt

1/3 cup wheat flour                                      2 Tbsp fat free milk

½ tsp baking powder                                     1 Tbsp canola oil

¼ tsp baking soda                                         2 Tbsp coconut, toasted

½ cup cottage cheese                                   1 tsp packed brown sugar

2 eggs beaten                                              Maple syrup, warmed

1 small banana, mashed (1/4 cup)                   Macadamia nuts, chopped

1 can (15 ¼ oz) pineapple tidbits, drained

In a bowl combine flours, baking powder, baking soda, and ¼ tsp salt.  Make a well in center of mixture; set aside.  In food processor combine cheese, eggs, banana, ½ cup of the tidbits, 2 tbsp. of the yogurt, milk, and oil.  Process until combined.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Fold in coconut.  For each pancake, pour a rounded tbsp of batter into a 2 inch circle onto a hot, lightly greased griddle.  Cook over medium heat for 2 minutes on each side or until golden brown, turning to second side when surfaces are bubbly and edges are slightly dry.  If, desired, stir brown sugar into remaining yogurt.  Top pancakes with yogurt, remaining tidbits, and syrup and nuts.