Gluten Free Bananas Foster Pancakes Recipes

Steps:

• In medium bowl, stir Bisquick mix, milk and eggs until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook until bubbles break on surface. Turn; cook until golden. Serve immediately, or place on cookie sheet in warm oven until ready to serve.
• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
• Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
• To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

Steps:

• Mash the bananas. Mash the bananas well, so there are no large lumps. Add the brown sugar and nutmeg and stir them all together. Add the buttermilk and eggs. Using a rubber spatula, combine everything together until the eggs are fully incorporated.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a well in the center of the flour.
• Make the pancake batter. Pour the wet ingredients into the well and mix together until there are no visible signs of flour. Add the walnut pieces and stir again. Let the batter sit for 30 minutes before making the pancakes.
• Make the pancakes. Heat a nonstick pan or electric griddle over medium heat. When the pan is hot, add some butter or oil. Drop 1/4 cup pancake batter into the pan and repeat to make 3 more pancakes. Cook until bubbles have formed and started to pop on the top of the pancakes, about 2 minutes. Flip the pancakes and cook until the bottom is cooked, about 1 minute.
• Put a stack of pancakes on a plate and cook the remaining pancakes. (If you want to keep the pancakes warm, put the plate in a 200 degree F oven as you cook the remaining pancakes.) Top with banana slices and maple syrup.

Steps:

• 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.
• 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.
• 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.

Steps:

• Be sure hair is pulled/tied back, sleeves rolled up & any other flammable items are not near your stove when you begin this recipe. Flambe is fun, but we have to be very careful.
• I like to either recruit someone else to scoop the ice cream while I put the sauce together OR do it myself first & place in freezer until I'm ready to serve.
• Add butter & brown sugar to large saucepan & melt over medium heat. It should not separate. If it does, your burner is too hot.
• After the butter & brown sugar has melted & turned into a luscious, rich sauce, (5 minutes or so) add the bananas & cinnamon.
• Saute for about a minute or even less. I don't like my bananas to get mushy - not even a little bit - Remember, they will cook when you flambe the sauce. So, I basically add the bananas & stir to evenly distribute the sauce over them. Then, I move quickly to the next step.
• Turn off burner & pour rum over evenly the bananas & sauce.
• Grab a match or long, grill lighter (my personal favorite). Turn off kitchen light. (optional) Ha! We like to do the next step in the dark.
• Place lighter or match close to sauce & light. It may take a few tries, but usually not. Be careful & prepared for a beautiful light show.
• Gently move pan back & forth to continue distributing the rum & flame around the sauce.
• Pour sauce with 4 pieces of banana over several generous scoops of vanilla ice cream. We have to evenly distribute the sauce at our house. :-).
• Serve immediately & enjoy!