Spray griddle with cooking spray and preheat to medium.

Mix flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.

In a separate bowl, whisk together egg, buttermilk, and coconut milk. Melt 1 tablespoon of butter and gradually add to liquid while whisking.

Pour wet ingredients into dry ingredients and whisk together until no longer lumpy. Fold in 1/4 cup of coconut flakes.

Pour batter onto hot griddle, 1/4 cup per pancake. Cook until pancakes begin to bubble, then flip and cook for 1-2 minutes longer until golden brown. Continue until all batter has been used.

Top pancakes with remaining butter and chopped pecans; drizzle with honey and sprinkle with remaining coconut. Serve with banana slices on the side.