STEP 1: Mise en place & mix - Sift flour and baking powder into a large bowl. Add sugar, salt and shredded coconut. Mix lightly with a wooden spoon. In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil and butter. Make a well in the center of flour mixture and pour in milk mixture. Mix lightly to combine, leaving batter clumpy. Add bananas to batter, briefly stir to distribute evenly. DO NOT overmix, a few lumps are ok.

STEP 2: Get to cooking - Heat lightly oiled griddle to 275 degrees or frying pan on medium, using a combination of spray and butter. Ladle or pour batter onto griddle, using 1 cup sized ladle or measuring cup for large cakes, ¼ cup for small. Cook until top of pancakes have bubbles and a few bursts, 2 - 3 minutes. Flip carefully with a thin spatula. Cook until brown and crisp, about 2 - 3 minutes, adding more spray and butter if needed.

STEP 3: Let’s eat! - Transfer to plate or platter and serve. Yield: 6 large Coconut Banana Pancakes. Best w/100% maple syrup. Use organic ingredients, if accessible. * and if you’re like DJ, smother the cakes in peanut butter.