Made these for breakfast this morning, were pretty tasty! I didn't use the rum sauce or the nuts, but thought I'd include in case someone felt like including it. I instead sprinkled cinnamon sugar on them while in the griddle :) and used regular syrup. I also only ate 2 pancakes and had an aidell's chicken & apple sausage link with it. Yum.
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups bananas -- chopped
3 tablespoons pecans -- chopped and toasted
3/4 cup corn syrup -- light-colored
1 teaspoon ground cinnamon
2 teaspoons rum
1 teaspoon rum extract -- * see note
1 teaspoon lemon juice
To prepare pancakes, combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. To prepare Cinnamon-Rum Syrup, place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes.
Yield: 9 pancakes (serving size: 3 pancakes, 1 tablespoon pecans, and 4 teaspoons syrup).