Method

• 1.
  To make syrup, place palm sugar in a pan with vanilla pod and seeds and 2 cups water. Bring to the boil, then reduce heat and simmer for 15 minutes, without stirring, until reduced by half. Strain and cool, then refrigerate until needed.
• 2.
  Sift dry ingredients into a bowl and add coconut. Beat together egg yolks, milk, coconut milk and melted butter in a separate bowl, then whisk into dry ingredients. In a clean bowl, beat eggwhites with a pinch of salt until soft peaks form, then use a metal spoon to carefully fold into batter.
• 3.
  Heat a non-stick frypan over medium heat and brush with a little extra butter.
• 4.
  Drop double tablespoonfuls of mixture into pan 2-3cm apart and cook for 1-2 minutes until golden. Flip and cook for 1 minute on other side. Transfer to a baking tray loosely covered with foil and keep warm in a low oven while you use remaining batter. Serve 2-3 pancakes per person with banana. Drizzle with syrup.