Preparation

• 1.

  In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

• 2.

  In another bowl, whisk together the mashed banana, coconut milk, egg, and vanilla extract until smooth.

• 3.

  Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the shredded coconut.

• 4.

  Heat a skillet over medium heat and add a little butter or oil.

• 5.

  Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.

• 6.

  Flip the pancakes and cook for another 2-3 minutes until golden brown.

• 7.

  Serve warm with additional shredded coconut sprinkled on top.