Coconut ricotta pancakes with caramelized banana creme fraiche butter

INGREDIENTS

1 cup

gluten free baking flour (or all-purpose)

1/3 cup

almond flour

2 tbsp

unsweetened shredded coconut

1 tsp

baking powder

1/4 tsp

salt

3/4 cup

whole milk ricotta

1/2 cup

plus 2 tablespoons coconut milk

egg

2 tbsp

maple syrup

3 tbsp

melted coconut oil

1/2 tsp

vanilla extract

1/4 tsp

coconut extract

banana, sliced

1 tbsp

butter

1/2 tbsp

brown sugar

1/4 tsp

cinnamon

2 tbsp

vanilla creme fraiche (or regular creme friache mixed with vanilla extract or vanilla bean paste)

1 tbsp

coconut milk