Ingredients

• 1/3 cup mashed banana
• 1/4 cup gluten-free all-purpose flour
• 1 tablespoon packed light brown sugar
• 2 1/2 teaspoons canola oil
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon light rum
• 1 tablespoon packed light brown sugar
• 2 whole bananas, halved lengthwise and widthwise
• 1/2 teaspoon vanilla extract
• Pinch ground cinnamon

Instructions

1. Watch how to make this recipe.
2. For the pancakes: Combine the banana, flour, 2 teaspoons of the oil, the baking powder, vanilla, cinnamon, salt and egg in a medium bowl and mix until smooth.
3. Heat the remaining 1/2 teaspoon oil in a large nonstick skillet set over medium heat. Pour out the batter, 1/4 cup at a time, onto the pan, making 4 pancakes. Cook for 1 to 2 minutes per side. The pancakes are ready to be flipped when numerous bubbles appear on the surface. Place two pancakes on two plates.
4. For the topping: Combine the butter, rum and brown sugar in a medium skillet set over high heat. Stir constantly until the butter melts and the sugar dissolves, about 1 minute. Add the bananas and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle in the vanilla and cinnamon, and baste if the cinnamon clumps. Top the pancakes with the cooked bananas and sauce, and serve.