In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt.

Create a well in the center and add the milk, egg and oil and whisk to combine.

Heat a nonstick pan over medium heat, then scoop about ⅓ cup of pancake batter onto the pan and cook until bubbles form.

Flip, then cook an additional 1-2 minutes, or until pancake is golden brown and cooked through

Keep pancakes warm in the oven at 200F while you prepare the bananas.

In a large saucepan, add the brown sugar, butter, maple syrup and cinnamon and cook over medium heat until it bubbles.

Add the rum and vanilla extract and allow to simmer until the alcohol has cooked out, about 4-5 minutes.

Add the bananas and nuts and continue cooking for 1-2 minutes, or until the bananas start to soften and look golden.

Remove from heat, serve warm over a stack of pancakes.