Make the filling, combine the lime juice, zest, sugar and coconut in a bowl. Slice the bananas and add to the mixture, stir to combine. Set aside.
Make the pancakes. Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a little of the coconut milk.
Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
Beat until smooth then gradually beat in the remaining coconut milk. Stir in the desiccated coconut.
Heat a little oil in a 20cm/8in heavy based frying pan. (I use a silicon pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.
Cook for about 1 minute until the underside is golden.
Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)