2 ripe bananas (but not blackened, just regular slightly spotted will do nicely)
1 tablespoon pure maple syrup
1 teaspoon coconut oil
FOR THE CANDIED WALNUTS:
1 cup walnuts (or nut of choice)
1 tablespoon water
¼ cup packed brown sugar
MAKE THE PANCAKES:
Cream together the butter and sugars in the bowl of a stand mixer.
Add the eggs and mix well.
Add the mashed bananas and mix again.
Add in the flour, baking soda and salt. Mix just until combined.
Heat a large non stick pan over medium heat (or use a pancake griddle. Adjust the temperature as needed based on your stove and pans. Add butter or coconut oil.
Put roughly 1 full cup of batter onto the heated skillet. The exact amount you use will depend on how big you would like your cake. into each pancake layer, again, you can adjust this to your preference. Remember that the baking soda will help the batter expand quite a bit while it cooks.
Cook each pancake on the first side until you can see signs of the pancake batter drying, you won’t really see bubbles like you might with regular pancakes as this batter is much thicker. Then flip the pancake with a very large and sturdy spatula. This cooking process takes a little bit of time and shouldn’t be rushed or the pancakes might burn or be under done. You can always use more than one pan to cook more at a time if you prefer.
Let the pancakes cool in a single layer on a cooling rack as you continue making them.
MAKE THE GLAZED BANANAS:
Slice the bananas.
Add the bananas to a heated non stick pan along with the coconut oil and maple syrup.
The banana slices should start to turn golden brown and cramalize. Flip them over and repeat.
After the bananas are caramelized, remove from the heat and let sit until you’re ready to add on top of the pancake cake.
Place all of the ingredients in a non-stick pan. Heat together until the sugar has liquified and is starting to thicken and bubble all around the nuts.
Remove them to a bowl to cool completely.
You can leave them in larger chunks or break them up to your preference.
ASSEMBLE THE CAKE:
When all of the ingredients are cooled, stack up the pancakes on a large plate.
Place the glazed bananas and candied nuts on top.
If you would like, drizzle with maple syrup and dust with the powdered sugar.
Store any leftovers in an airtight container in the refrigerator.