Banana Rum Pancakes*


  • All purpose flour (1.5 cups)
  • Baking powder (2 teaspoons)
  • White sugar (2 tablespoons)
  • Brown sugar (2 tablespoons)
  • Almond milk (1 cup)
  • Egg (1 large)
  • Vanilla extract (1.5 teaspoons)
  • Vegetable Oil (3 tablespoons)
  • Salt (1/2 teaspoon)
  • Appleton Jamaican Rum (3/4 cup)
  • Brown sugar (1/2 cup)
  • Banana (2 – sliced)


  • Start with the pancakes by combining your dry ingredients into a mixing bowl (flour, baking powder, white sugar, brown sugar)
  • Put wet ingredients into separate mixing bowl (egg, vanilla extract, milk)
  • Slowly fold wet bowl contents into dry bowl in batches. Mix inbetween with a spatula, make sure to leave mixture lumpy do not over mix!
  • Grab a large frying pan, then to medium and spray with coconut cooking spray
  • Ladle pancake mix into frying pan 3 at a time, flip pancakes once the mix darkens slightly and holes begin to form on the top (should be > 2 minutes)
  • Set pancakes aside
  • Clean frying pan, then cut 2 banana’s into thick slices.
  • On medium, begin to fry bananas, put 3 Tbsp of brown sugar into frying pan then pour Appleton Jamaican rum into frying pan. Watch it closely so it doesn’t burn/catch on fire!
  • Flip banana slices once they start to caramelize
  • Turn off heat after a couple minutes and let the liquid thicken a little so it’s still pourable.
  • Pour over pancakes


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