Coconut Banana Pancakes

Whisk flour 1 tablespoon white sugar baking powder and salt together in a bowl. Mix milk egg and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.

Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.

Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil and cook until bubbles form and the edges are dry 3 to 5 minutes. Flip and cook until browned on the other side 3 to 5 minutes. Repeat with remaining batter.

Combine 1 cup white sugar buttermilk and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved 1 to 2 minutes.