1.
Stir all sauce ingredients in a pan over low heat to dissolve sugar, then simmer for 5 minutes until thickened. Set aside.
2.
Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder. Mash 1 banana and fold in to combine. In another bowl, whisk eggwhites to stiff peaks, then fold into the batter.
3.
Heat a non-stick frypan over medium-low heat and brush with butter. Using a heaped tablespoon of batter for each pancake, add 3-4 spoonfuls to pan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter to make a total of 9 pancakes.
4.
Slice remaining bananas. Arrange the pancakes in stacks on serving plates, alternating with banana slices and creme fraiche. Drizzle with caramel sauce, then dust with sugar and sprinkle with coconut.