Combine rice flour, salt, sugar and yeast in a large bowl.
Add coconut milk and coconut cream and mix to form a smooth pancake batter. Leave the batter to rise in a warm place for 2 hours, until almost double in volume.
Meanwhile, let’s make the banana sauce.
In a saucepan, combine coconut cream, water, palm sugar, salt, pandan and bananas. Bring to a boil and cook on medium-high heat for 10 minutes.
Remove pandan leaves and add the cornstarch slurry.
Continue to simmer until the sauce is thickened, about 10 minutes
Heat a skillet and lightly coat it with oil.
Heat a skillet and lightly coat it with a little oil. Spray a 1/4 measuring cup with non stick spray. Scoop batter into this cup and place on hot skillet.
Using a wet spatula, flatten the batter into a pancake. Cook on medium heat until golden brown on both sides. Repeat until all the batter is finished.
Serve with warm banana sauce.