1 1⁄2 cups all-purpose flour
2 tbsp sugar
2 teaspoons baking powder
1⁄2 teaspoon sea or Kosher salt
1 small ripe banana peeled
2 large eggs
1 cup plus 2 tablespoons whole milk or 2%, oat or almond milk
1⁄2 teaspoons vanilla extract
3 tbsp unsalted butter melted
For the Banana Topping
6 tbsp unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup dark rum or 1 teaspoon rum extract
1/4 cup chopped pecans
2 ripe but firm bananas, peeled and sliced *optional
To Make Pancakes
In a medium bowl, mix together the flour, sugar, baking powder and kosher salt.
In a separate bowl, mash the banana with a fork until almost smooth.
Whisk in the eggs, milk and vanilla, and add the melted butter. Whisk until combined.
Pour the banana mixture into the flour mixture.
With a spatula, gently mix the ingredients until combined. Do not overmix. The batter should be thick and a bit lumpy.
In a large skillet over medium-low heat, melt the butter. Ladle about ¼ cup of batter for each pancake.
Cook for 2 to 3 minutes or until bubbles appear on the top and the bottom is nicely golden brown.
Flip the pancakes and cook for an extra minute or until browned.
Wipe out the pan with paper towels, add more butter and continue cooking the pancakes until all the batter is used.
To Make the Banana Topping
Heat the butter in a sauté pan over medium-high heat.
Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly.
Add the pecans (if using) and mix to combine.
Add the banana slices and cook for about a minute.
Remove the pan from the heat and add the rum or rum extract.
Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.
To serve, spoon the banana topping over a pancake serving.