Melt the Unsalted Butter (1/4 cup) then let it cool. Peel and slice up half of the ripe Banana (2).
Mash the bananas with a fork and combine it with the whole Egg (2) and Vanilla Bean Paste (1/2 teaspoon).
Add the melted and cooled butter and whole fat Coconut Milk (1 cup). Stir until combined.
Add the All-Purpose Flour (1 1/2 cup), Granulated Sugar (2 tablespoon), Unsweetened Coconut Flakes (1/3 cup), and Baking Powder (1 teaspoon). Stir until just combined.
Heat a nonstick pan over medium heat. Ladle 1/4 cup of batter onto the pan for smaller pancakes. Cook on one side until the edges are just set and tiny bubbles appear on the surface of the pancake, about 2 minutes.
Flip the pancakes and cook for another 2 minutes. Transfer pancakes to a plate and continue cooking pancakes until all the batter has been used.
Slice up the remaining bananas and use it to decorate your pancakes. Drizzle some Maple Syrup (to taste) and serve. Enjoy!