2 cups buttermilk
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons evaporated sugar cane juice
1/2 cup pecans, finely chopped
1/2 stick butter, melted
3 bananas, peeled and sliced
Real maple syrup
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and evaporated sugar cane juice. Combine the wet ingredients with the dry and stir until combined. Fold in the pecans, most of the melted butter and whisk until smooth.
Heat a griddle or skillet over medium low heat and coat with melted butter. Using a ladle or empty ketchup bottle, pour the batter into the pan.
Cook the pancakes on 1 side until small bubbles rise to the top. Lightly press the bananas into the batter. Flip the pancakes and cook until golden on both sides. Transfer pancakes to a warming plate in the oven while you make the rest.
Serve with maple syrup to taste.