Preheat oven to 500F.

Whisk together the wet ingredients for the pancake batter in a mixing bowl.

Separately, stir together the dry ingredients, then combine the two to make a batter, stirring just enough to moisten evenly.

Generously spray a 12"x16" x1" baking sheet with nonstick spray.

Spread batter evenly into the pan.

Cover the batter with banana slices and sprinkle the tops of the bananas with the sugar.

Cover remainder with pecans.

Place in the oven, immediately reducing oven temp to 400F and bake for thirty minutes, turning pan once halfway through baking, until golden on top and a toothpick goes in and out without wet batter.

While the pancakes bake, combine the ru praline syrup in a saucepan, stirring to dissolve the brown sugar; bring to a boil and boil one minute, stirring constantly.

Remove syrup from heat.

When pancakes are done, slice and serve warm with rum praline syrup.