BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C).
• Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
• In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
• Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
• Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
• Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
• Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
• Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
• In a medium bowl, mix together the melted butter and maple syrup.
• Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
• Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
• To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
• Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
• To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
• Enjoy!