To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.
To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.
Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.
To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.
To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of George Bumbaris, Four Seasons Hotel, Chicago