Description
Delicious pancakes topped with a warm banana foster sauce featuring caramelized bananas, nuts, and a touch of rum.
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free flour blend, I use Bob’s Red Mill 1:1 blend)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 2 large eggs
- 2 tbsp maple syrup
- 3 tbsp melted butter
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 2 cups buttermilk (see notes for vegan buttermilk)
- Butter or cooking oil for cooking pancakes
- ¼ cup butter (for topping)
- ¼ cup maple syrup (for topping)
- ¼ cup dark brown sugar or more maple syrup (for topping)
- ¼ cup dark rum (for topping)
- ¼ tsp ground cinnamon (for topping)
- 1 tsp vanilla extract (for topping)
- 3 bananas, sliced (for topping)
- ¼ cup chopped raw pecans or walnuts (for topping)
Instructions
- In a medium bowl, mix together flour, baking powder, baking soda, and ground cinnamon. Set aside.
- In a large mixing bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, and sea salt until well combined.
- Whisk in buttermilk.
- Whisk the dry ingredients into the wet ingredients until just combined making sure not to overmix the batter.
- Heat a large pan over medium-high heat.
- Add a little bit of butter to lightly coat the bottom of the pan.
- Spoon the batter into the pan making 2-3 large pancakes, about ¼ cup of batter per pancake. Don’t overcrowd the pan.
- Cook for 2 minutes on one side until the edges slightly set and bubbles start to form.
- Flip and cook for another 2 minutes until golden brown on both sides.
- Repeat with the remaining batter, adding more butter as needed. Lower the heat to medium-low if the butter starts burning.
- Keep the pancakes on a baking sheet or a large plate in the oven at 175F (80C) while you cook the rest of the batter, trying not to overlap the pancakes too much to keep them crispy on top.
- Melt butter in a large pan over medium heat for the banana foster topping.
- Add maple syrup, dark brown sugar, rum, cinnamon, and vanilla extract to the melted butter and simmer the sauce for 2-3 minutes, stirring often.
- Add sliced bananas and chopped pecans, gently coating with the sauce and cooking them for 2-3 minutes until soft.
- Serve the pancakes topped with the hot bananas and sauce or other toppings of your choice.
Notes
- For a vegan version, substitute buttermilk with vegan buttermilk.
- You can use more maple syrup instead of dark brown sugar for a lighter sauce.
Nutrition
- Serving Size: 1 pancake with topping
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg