Step 1

Sift All-Purpose Flour (2 cup) and Baking Powder (3 teaspoon) into a large bowl. Add Granulated Sugar (3 tablespoon), Sea Salt (1/2 teaspoon), and Unsweetened Shredded Coconut (10 tablespoon). Mix lightly with a wooden spoon.

Step 2

In a separate bowl, whisk Egg (2), Coconut Water (1 cup), Coconut Milk (1 cup), Whole Milk (3/4 cup), Vanilla Extract (1 teaspoon), Coconut Oil (2 tablespoon), and Unsalted Butter (2 tablespoon).

Step 3

Make a well in the center of the flour mixture and pour in the egg and milk mixture. Mix lightly to combine. Leave the batter clumpy, don’t overmix.

Step 4

Add Banana (to the batter. Stir lightly to distribute evenly.

Step 5

Heat the lightly oiled griddle to 275 degrees F (135 degrees C) or frying pan on medium, using a combination of Extra-Virgin Olive Oil Cooking Spray (as needed) and butter.

Step 6

Pour the pancake batter onto the griddle. Use 1 cup-sized ladle or measuring cup for large cakes, and 1/4 cup for small. Cook for 2-3 minutes on one side until the top of the pancakes has bubbles.

Step 7

Flip carefully with a thin spatula. Cook until brown and crisp, for another 2-3 minutes.

Step 8

Transfer to plate or platter and serve immediately with your choice of toppings.