Sift flours, baking powder, salt, cinnamon, ginger and nutmeg into a bowl and mix well.
Mash bananas in a separate bowl and add coconut oil, vanilla essence, coconut syrup then mix well.
Pour wet mixture into dry mixture and slowly add the coconut milk until all mixed in.
Heat a non-stick pan on medium heat, (if you are not using a non-stick pan pour in a drop of coconut oil so as the pancakes don’t stick) use a ladle to pour mixture into pan. You can make the pancakes as little or big as you like but they should be quite thick. Once the pancake starts to bubble it is ready to be flipped.
Serve immediately - best served with with chocolate sauce, berries or banana and coconut yogurt.