1 1/4cupoat flour(you can process gluten-free oats in your blender or food processor)
1 1/3cupunsweetened non-dairy milk(I use almond)
1cupmashed banana(about 2 medium bananas)
1Tablespoongrapeseed or melted coconut oil
For the Bananas Foster Topping
1/4cupspiced rum, divided (I use Sailor Jerry)
For the pancakes:
Combine all dry ingredients in a large bowl. Mix to combine.
Combine egg, milk, mashed bananas and oil in a medium bowl. Mix to combine.
Add wet ingredients to dry, stir to combine.
Over medium heat, drop pancakes onto griddle 1/4 cup at a time. Flip when bubbles have formed in the middle of batter. Makes approximately 16 pancakes.
For the Bananas Foster Topping:
In a large skillet, liquify the coconut oil. Add coconut sugar and cinnamon, cooking until sugar has dissolved.
Carefully, add 2 Tablespoons of the spiced rum. (It is important to do this carefully, so the rum does not catch fire.)
Add in the sliced bananas, stirring to coat well.
Immediately before serving, add the remaining 2 Tablespoons of spiced rum. Using a kitchen torch, candle lighter or gently tilting pan into the flame if you have a gas stove, ignite the rum. This will create a beautiful caramelized finish on the dish.
Top pancakes with the Bananas Foster topping and serve.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.