Whisk together the flour eggs and milk until smooth, add the coconut (keep a pinch to sprinkle later) and whisk. Leave to stand for 20 minutes.
Melt a small amount of the butter in a trusted, quality frying pan. Pour in enough of the batter to coat the base of the pan. Leave it to set and cook for 1-2 minutes. Turn, with the help of a palette knife, and cook for 1 minute. Place on a warm plate and repeat until all the batter is used.
Serve the pancakes with half a sliced banana and a spoonful of yogurt for each person, sprinkle with a little extra coconut and a drizzle of honey.