Method
1 Whisk coconut milk, sugar and egg in a large bowl until combined. Gradually whisk in sifted flour until smooth. Stir in banana.
2 Heat a non-stick frying pan over a medium heat and brush pan with a little of the melted butter. Pour 1/4 cup batter into pan and cook, uncovered, until bubbles appear on surface of pancake. Turn pancake and cook until browned. Remove from pan and cover to keep warm. Repeat with remaining butter and batter.

3 Blend strawberries with maple syrup until mixture is smooth.

4 Layer pancakes and sliced banana on a plate. Top with vanilla ice-cream and drizzle with strawberry sauce, to serve.