Gluten-Free Bananas Foster Pancakes

© 2014 Turner Broadcasting System, Inc. All rights reserved. Get ready for pancakes that are light, delicious and gluten free. These are made with gluten-free flour, bananas and a bit of brown sugar, all topped with a decadent rum-butter bananas foster topping.

• Ready In: 20 mins
• Serves: 2

Ingredients

• Pancakes

• 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

• Bananas Foster Topping

• 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
• 1  pinch ground cinnamon

Directions

1. 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.
2. 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.
3. 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.