Sift the flour into a bowl, add sugar, baking powder and salt and mix together.Whisk in melted coconut oil, vanilla extract and coconut milk to create a smooth batter. The consistency of the batter should be as thick as double cream, if your batter is too thick then add a bit of coconut milk.
To cook the pancakes, melt coconut oil in a frying pan then add 1/4 cup of batter for each pancake. Cook on low heat for 2-3 minutes, you will notice small bubbles starting to appear and once they dry out just a little flip over the pancake on the other side and cook for 2 more minutes.
To make caramelised bananas
In a small saucepan, heat maple syrup or brown sugar with coconut milk until the sugar melts and the mixture starts to bubble and reduce, add sliced banana and let it bubble for a couple of more minutes. Flip over the banana slices and cook for another minute.
Serve pancakes when still warm, top with caramelised bananas.
Tip: This recipe uses fresh coconut milk rather than tinned to give a light and fluffy batter. You could also swap this for any other non-dairy milk if preferred, such as almond or soya milk.