These coconut ricotta pancakes are light and fluffy and topped with a deliciously sweet butter made from caramelized bananas and vanilla creme fraiche.
My goal for this breakfast and these pictures was to depict a lazy weekend morning. The kind where you’re still in your pajamas, taking your time making pancakes alongside a BIG pot of coffee.
The kind where you sit at the table (or let’s be real, the couch) with that cup of coffee and the newspaper (or more likely, your phone/iPad) for an hour or two after and don’t feel bad about it one bit.
Here’s the reality of what went on behind the scenes:
I woke up about 3 hours later than I wanted to yesterday morning.
Ulysses worked a shift that ends at midnight all weekend, meaning he wasn’t getting home until almost 1am.
So, I was up (because it’s pointless to try and go to bed knowing you’re just going to be woken in an hour up by the sound of the garage door and your husband who is incapable of being “quiet” while trying to eat cereal at 1 in the morning) until he got home and my plans of getting out of bed by 8am to make us both breakfast before he had to go to work, already shot.
I’m up, starting my work at these pancakes and Ulysses is getting ready to leave for work.
On his way out the door however, he looks at Ginger who is giving him the saddest eyes like “you’re leaving me AGAIN, human?!” and decided to give her a new stuffed animal hedgehog to make up for his departure.
Ginger has one toy…a hedgehog (she’s currently on something like her 20th). She suckles it like she’s 13 making out with a boy for the first time and she can do it for hours.
It’s all she wants in life. Really, youtube weimaraners and you’ll see what I mean, they all do this weird suckle thing and it’s freaky.
The problem however, is that Ginger ONLY suckles this thing when humans are in the same room as her and she feels “comfortable”.
It’s incredibly bizarre but I could be 5 feet away in the kitchen and that won’t be good enough for her. A human must be in the room, preferably both of us for prime suckling pleasure.
That was not the case yesterday.
Ulysses walks out the door the second he hands the thing to her and I’m in the kitchen finishing the pancakes and bringing them to the dining room to photograph. This leaves Ginger in an all out state of panic.
HUMANS? WHY ARE YOU NOT IN HERE SO I CAN MAKE OUT WITH MY HEDGEHOG??
She starts trotting around the house with the hedgehog in her mouth, whimpering the most pathetic sounds I’ve ever heard and she doesn’t stop for the entire next 30 minutes while I’m photographing, cleaning up and then finally (at noon) eating my breakfast.
So that whole lazy morning weekend breakfast thing?
Yeah, more like breakfast at noon by yourself while your psychotic whimpering Weimaraner prances around with a hedgehog shoved in her mouth. #thethingsyoudontseeinthepicture
What you do see is some amazingly fluffy coconut ricotta pancakes topped with what I can only describe as heaven in the guise of butter.
I’ve had a container of creme fraiche on hand for the past week and got to thinking it would be mad good on some pancakes.
Then I got thinking some more and decided to blend it with caramelized bananas for this whipped “buttery” like topping that’s just out of this world. See that dollop on top of the pancakes in the picture?
Yeah, I ate about 5 times that amount in real life.
The lunatic canine made me do it.
While the whipped banana creme fraiche is optional, I would at least top this stack with some caramelized bananas for maximum enjoyment!
These pancakes are also gluten-free.
For the Ricotta Pancakes
- 1 cup gluten free baking flour (or all-purpose)
- 1/3 cup almond flour
- 2 tablespoons unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk ricotta
- 1/2 cup plus 2 tablespoons coconut milk
- 1 egg
- 2 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
For the Creme Fraiche Butter
- 1 banana, sliced
- 1 tablespoon butter
- 1/2 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons vanilla creme fraiche (or regular creme friache mixed with vanilla extract or vanilla bean paste)
- 1 tablespoon coconut milk
For the Ricotta Pancakes
- Combine the dry ingredients in a large bowl.
- Whisk together the remaining wet ingredients in a small bowl and pour into the large bowl. Stir until incorporated.
- Heat a pancake griddle or skillet over medium heat.
- Once hot, grease with butter or coconut oil.
- Pour about 1/4 cup of batter per pancake onto the skillet and cook for about 1 1/2 minutes, flip and cook another 30 seconds. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
For the Creme Fraiche Butter
- Heat a small skillet over medium heat.
- Melt the butter and brown sugar in the skillet, add the banana slices and cinnamon and cook for about 2 minutes per side until the bananas start to caramelize.
- Transfer the caramelized bananas to a food processor. Add the creme fraiche and milk and process until smooth.
- Top the pancakes with the butter and serve warm with maple syrup.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1055Total Fat: 65gSaturated Fat: 41gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 173mgSodium: 701mgCarbohydrates: 89gFiber: 7gSugar: 26gProtein: 26g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.