In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon, whisking well to combine.
In a medium bowl, whisk together the coconut milk, melted butter, mashed bananas, eggs, vanilla and lime zest (if using). Pour wet ingredients over the dry ingredients in the large bowl, and stir until all ingredients are just incorporated. (Mixture will be a bit lumpy.)
Heat a griddle over medium heat and grease with a bit of butter or oil. Pour the batter onto the heated griddle, using 1/4 cup of batter for each pancake. Cook until bubbles just start to form at the surface of the pancakes; flip with a spatula and continue cooking until pancakes are golden brown and cooked through. Serve warm, topped with cinnamon honey butter, sliced bananas and bit of lime zest, if desired.