Ingredients (6 pancakes)

• 1 1/4 C pancake mix (I use Hungry Jack complete)
• 1 C water

• 1 Tbsp unsalted butter
• 1/4 C brown sugar
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1-3 tbsp. water
• 1 banana, peeled and sliced

Instructions

• Preheat griddle or skillet to 400° (medium-high). In a small bowl, add water to the pancake mix and stir together. Set aside. I use slightly more mix than the 1:1 ratio called for, as I like my pancakes to be thick, fluffy, and cake like. To achieve this, add enough dry mix to your bowl until batter is thick, like a runny dough.
• In a small saucepan on low heat, melt butter and stir in brown sugar, vanilla, and cinnamon. Cook 1-2 minutes until brown sugar is dissolved.
• Place sliced banana in single layer in saucepan. Make sure the sauce coats the fruit. Continue to reduce sauce for 3-4 minutes, basting bananas and stirring occasionally. If the sauce is too thick, add water until desired consistency is reached.
• While sauce reduces, ladle pancake batter onto griddle, flipping them when small bubbles appear on the surafce.
• Once pancakes are done, place on plate and top with banana caramel sauce. Dig in!

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