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1
Preheat the oven to 250 degrees F.
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2
Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine.
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3
Put the egg yolks, milk and coconut milk into another bowl and whisk to combine.
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4
Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.
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5
Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form.
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6
Using a large metal spoon, fold the egg whites through the batter in 2 batches.
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7
Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base.
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8
For each pancake, drop 3 tablespoons of batter into the pan.
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9
Avoid overcrowding the pan with pancakes.
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10
Cook for 2 minutes on 1 side, turn and cook for another minute.
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11
Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
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12
Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.
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13
1/2 cup superfine sugar
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14
1/4 cup passion fruit pulp
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15
Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface.
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16
Reduce the heat to low and simmer for 10 minutes.
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17
Remove from the heat and set aside to cool.
