Start by preparing the pancake batter. Combine all the ingredients for the pancakes in a blender. Pulse until the batter is smooth and well combined. Set aside and begin to heat a large griddle or non-stick skillet over medium heat.
Pour 1/4 cup of batter into the skillet and flip when the pancake easily removes from the pan and the edges begin to no longer look shiny. (These pancakes won't bubble like traditional pancakes when they are ready to flip) Repeat with the remaining pancake batter.
To prepare the topping to combine the rum or bourbon, butter, vanilla, and banana extract in a medium to large heavy-bottomed skillet over medium heat.
Once the butter has melted and just begun to bubble, add the sliced bananas in a single layer. Let them cook undisturbed for 2-3 minutes.
Next, add the brown sugar substitute, cinnamon, and sugar-free maple syrup to the pan and gently stir. Allow the mixture to simmer, stirring frequently until the brown sugar has melted and is well integrated with the butter.
If you prefer a thicker topping, or you are having a hard time getting the butter to blend with the sweetener, sprinkle 1/8 - 1/4 tsp of xanthan gum over the simmering sauce and stir it in. This will thicken it slightly, as well as help emulsify the butter and sweetener.
If desired, you can toss the chopped pecans into the sauce or wait and serve them sprinkled over the top of the pancakes.
One serving is two pancakes and approximately 2 1/2 tbsp of the topping.
Nutrition info for 2 Pancakes without Topping: 270 calories, 21g fat, 7.5g carbs, 4g fiber, 11g proteinNutrition info for 2 1/2 tbsp of the topping without pancakes: 147 calories, 16g fat, 5.5g carbs, 3g fiber, 1g proteinThe nutrition information provided is only an estimate and is provided as a courtesy.