Description
These Banana Foster Pancakes are extra fluffy, gluten-free, and topped with caramelized bananas with rum and pecans.
Ingredients
Pancakes:
- 2 cups all-purpose flour (or gluten-free flour blend, I use Bob's Red Mill 1:1 blend)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 large eggs
- 2 tbsp maple syrup
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 2 cups buttermilk (see notes for vegan buttermilk)
- Butter or cooking oil for cooking pancakes
Banana Foster Topping:
- 1/4 cup butter
- 1/4 cup maple syrup
- 1/4 cup dark brown sugar or more maple syrup
- 1/4 cup dark rum
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 bananas, sliced
- 1/4 cup chopped raw pecans or walnuts
Instructions
Pancakes:
- 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. I do about 1/4 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. Try not to overlap the pancakes too much so they stay crispy on top.
Banana Foster Topping:
- Melt butter in a large pan over medium heat.
- Add maple syrup, dark brown sugar, rum, cinnamon, and vanilla extract.
- Simmer the sauce for 2-3 minutes stirring often to make sure the sugar melts, the alcohol evaporates, and everything mixes together.
- Add sliced bananas and chopped pecans and gently coat with the sauce. Cook the bananas in the sauce for 2-3 minutes until soft.
- Serve the pancakes topped with the hot bananas and sauce or other toppings of your choice.
Notes
Storing: Store the pancakes in an airtight container in the fridge for 3-4 days. You can store them in a freezer-safe container in the freezer for up to 3-4 months.
Reheating: Reheat the pancakes in a pan on the stove over medium heat until warmed through, in the oven at 300F for a few minutes, or in a toaster. If they’re frozen, you can defrost them in the fridge overnight or cook them from frozen.
No alcohol: The alcohol content evaporates as the sauce simmers but if you want to avoid alcohol completely, add some rum extract instead. Start with ½ tsp and add more to taste.
Vegan buttermilk: Measure 2 cups of almond milk, remove 2 tbsp of the milk, and add 2 tbsp of lemon juice, apple cider vinegar, or white vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it curdles and thickens slightly.
Nutrition
- Serving Size: 3 pancakes
- Calories: 722
- Sugar: 39.5 g
- Sodium: 499.3 mg
- Fat: 33.5 g
- Saturated Fat: 12.9 g
- Trans Fat: 0 g
- Carbohydrates: 57.8 g
- Fiber: 4.3 g
- Protein: 13.5 g
