Mash 1 banana with 1 teaspoon lemon juice.
Thinly slice the other banana and toss with the rest of the lemon juice.
Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar and coconut.
Mix together the mashed banana, egg yolks, yoghurt and lemon zest and add to the dry ingredients. Stir until just combined.
In a separate bowl beat the egg whites till soft peaks form.
Carefully fold the egg whites into the batter until just combined, then fold in the banana slices.
Heat a large frying pan over a medium-high heat and brush with some of the melted butter.
For each pancake drop about a 1/4 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute.
Keep warm while you cook the rest and serve with honey.Recipe reprinted with permission of HeinStirred. To see more recipes, click here.