Preheat the oven to 250 degrees F.
Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk
into another bowl and whisk
to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.
Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.
Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter
into the pan. Avoid overcrowding the pan with pancakes
. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.