Bananas Foster Pancakes

Ingredients

Syrup:
60 grams (4 tbsp or ½ stick) butter
100 grams (1/2 cup) sugar
2 tbsp rum
2 tbsp water
⅛ tsp salt

Pancakes:
130 grams (1 scant cup) gluten-free all purpose flour (see note)
10 grams (1 tbsp) ground flax
½ tsp salt
15 grams (2 tbsp) sugar
10 grams (2 tsp) baking powder
235-330 grams (1 to 1½ cups) milk, or more depending on the humidity (I used SoDelicious Coconut milk and any milk you have will work)
1 egg, lightly beaten
2 Tbsp melted butter or shortening plus extra for the pan
3 bananas, sliced in ¼ inch rounds.

Instructions:
Make the syrup first.
Combine all the ingredients in a medium sauce pan over moderate heat. Bring to a boil and remove from the heat.
Set aside to top your syrup and make your pancakes.
Make your pancakes next.
In a mixing bowl, whisk together the flours, flax, salt, sugar and baking powder.
Dig out your wooden spoon and add the egg and melted butter or shortening and stir like crazy to make sure that everything is evenly mixed.
Add the milk a little at a time until the batter is just thin enough to pour. When it gets close, slow to adding the milk just a tablespoon at a time so it doesn’t get too thin.
Heat a skillet or griddle pan over medium heat and add a little butter or cooking oil spray.
When the pan is hot, pour ⅛ to ¼ cup of the batter for each pancake in th skillet, making sure you leave enough room between the pancakes to fit your spatula.
Top the pancakes with the banana slices and cook until the top is filled with bubbles (and new ones have stopped forming) and the underside is golden brown.
When they are ready, flip the pancakes and cook on the second side for about a minute or so – you just want the bananas to caramelize and the second side to brown a little.
Repeat until you run out of batter (this makes up to 12 small pancakes if you use the smaller amount)