Add all ingredients for the pancakes to a blender and blend until smooth. Allow batter to sit 5 to 10 minutes.

Heat a large skillet with enough coconut oil or avocado oil to coat the bottom (about 2 to 3 teaspoons) over medium heat.

Once the skillet is fully hot, measure out 1/4 cup of pancake batter and pour onto the hot skillet. Cook until the sides of the pancake begin to firm up, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancakes are cooked-through. Repeat for remaining pancake batter.

Heat the butter in a small non-stick skillet over medium heat. Slice the bananas in ¾-inch rounds, and place them on the hot skillet. Cook 1 to 2 minutes, until bananas have begun to soften. Add the spiced rum, pure maple syrup, sea salt, and ground cinnamon. Flip the bananas carefully (they will be delicate!), and cook an additional 2 to 3 minutes, or until bananas are very soft and caramelized. 

Serve banana pancakes with chopped pecans and bananas foster topping.