Banana Bread Griddle Cakes

Ingredients:

For the Pancakes:

• 3/4 cup Unsweetened Coconut Milk (carton type)
• 1 tsp Apple Cider Vinegar
• 1 cup All-purpose Gluten-Free Flour (e.g., Bob's Red Mill)
• 2 Tbsp Sugar
• 2 tsp Baking Powder
• 1 tsp Kosher Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 2 Tbsp Melted Coconut Oil
• 1/2 cup Mashed Bananas
• 1/2 cup Toasted Walnut Pieces

For the Caramelized Bananas:

• 2 tsp Coconut Oil
• 1/4 cup Sugar
• 1/2 cup Maple Syrup
• 1 Large Banana, sliced
• 1/4 cup Toasted Walnut Pieces
• 1 pinch Kosher Salt

Instructions:

1. Prepare Coconut Milk Mixture:

   • In a small bowl, combine coconut milk and apple cider vinegar. Let it sit for 5 minutes to thicken slightly.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together gluten-free flour, sugar, baking powder, salt, cinnamon, and nutmeg.

3. Combine Wet Ingredients:

   • Add melted coconut oil, mashed bananas, toasted walnuts, and the coconut milk mixture to the dry ingredients. Whisk everything together until smooth.

4. Cook the Pancakes:

   • Heat a griddle or nonstick pan over medium-high heat. Lightly grease with coconut or vegetable oil.
   • Pour pancake batter onto the griddle, and cook for about 2 minutes, or until small bubbles start to form around the edges. Flip and cook for another 1-2 minutes, ensuring the pancakes cook through without getting too brown. Reduce heat if needed.
   • Serve the pancakes immediately or keep warm in a low-temperature oven.

5. Caramelize the Bananas:

   • In a medium nonstick pan over medium-high heat, melt coconut oil and sugar together.
   • Once the sugar starts to turn golden brown, add the maple syrup. The syrup will bubble.
   • Add the sliced bananas, toasted walnuts, and a pinch of kosher salt. Stir gently to coat the bananas, allowing them to get a nice golden crust.

6. Assemble:

   • Top the pancakes with the caramelized bananas, toasted walnuts, and a drizzle of the caramel sauce.