Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup
Cinnamon Rum Syrup
Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 252 (47%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 110.6mg||34 %|
|Sodium 374.7mg||13 %|
|Potassium 483.5mg||13 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 62g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 538
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