Banana Caramel Pancakes
Super easy and delicious gluten free pancakes topped with pan fried bananas and caramel sauce.
Servings: 2
Ingredients
Caramel Sauce
- 1 can Eagle Brand Sweetened Condensed Milk
Pancakes
- 1 cup gluten free baking flour
- 1 tsp baking powder
- 1 packet stevia
- 1/4 tsp salt
- 2 bananas overly ripe
- 2 eggs
- 1/4 cup almond milk
- 1 tsp vanilla extract
Topping
- 2 tsp coconut oil
- banana sliced
- crushed walnuts
Instructions
Caramel Sauce
- Pour the sweetened condensed milk into a large mason jar. Don't screw the lid on, just place it on top of the jar and then put the jar inside of a large pot. Fill the pot with water so that it covers the condensed milk in the mason jar but doesn't submerge the jar completely.
- You want to keep the water like this at all times. Turn on high heat and bring the water to a boil, reduce to low heat and let it simmer for 2 hours. Check the water level every 20-30 minutes to make sure it never goes below the condensed milk, adding more as needed. Once the two hours are up, use tongs to carefully remove the jar and let it cool completely.
Pancakes
- Place all the dry ingredients into a bowl and mix until combined. In another bowl, whisk together the mashed bananas, eggs, almond milk and vanilla until fluffy and smooth. Add the wet ingredients to the dry and stir until combined. Let the mixture sit for 5-10 minutes. Prepare a skillet with non-stick spray and turn on medium-low heat. Add 1/4 cup of the batter to the center of the hot pan and cook for 2-3 minutes on each side. Repeat until you have used all the batter.
Toppings
- Place the coconut oil into a pan and turn on medium-low heat. Add the sliced bananas and cook for 1-2 minutes on each side. Top pancakes with caramel sauce, bananas and walnuts.