Whisk the egg. Add the flour, coconut milk, water, sugar, oil, baking powder and salt and stir to a smooth batter. Peel the bananas and cut into approx. 1 cm thick slices. Heat a coated pan, then pour about 50 ml of batter and press 4-5 banana slices into the batter. When the underside is golden brown, sprinkle the pancake with cinnamon and turn it over. Bake the other side until golden brown. Arrange hot on a plate with the remaining banana slices and serve with maple syrup. Note: For a vegan version, the egg can easily be replaced with 1 tablespoon soy flour.