Bananas Foster Pancakes

Did you know that February is National Pancake month? I feel like every other day is National Something Month but I love pancakes so I am more than happy to celebrate! After a glorious week of spring-like temperatures Omaha has been plunged back into winter with snow and cold weather. When it’s cold and dreary out, I crave comfort carbs like no other. So when I got home from work I announced to Josh that tonight was pancake night. His favorite dessert is bananas foster, so I figured bananas foster pancakes would be fun. Since it was for dinner, we made sure to add nuts and Stonyfield Greek yogurt to bulk up the protein. We made up the recipe as we went, so we had no idea how it would turn out. The result was so delicious I had to share. It’s like a dessert pancake!

Bananas Foster Pancakes
Makes 6-8 pancakes, depending how big you like them

• 1 C all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• 1 C Stonyfield nonfat Greek yogurt
• 1/3 cup nonfat milk
• 2 tbsp honey
• 1 banana, sliced
• 1 tbsp butter
• ¼ C dark rum
• ¼ cup chopped pecans
• Butter or cooking spray (to grease pan)

The “Bananas Foster” Part

• In a skillet, heat butter over medium heat until fully melted and bubbling slightly.
• Add sliced banana and honey, and stir until thoroughly combined. (Bananas foster is traditionally made with brown sugar, but I’m a HUGE honey fan…)
• When mixture starts to thicken (about 1-2 minutes), remove from heat and add rum. Stir until fully incorporated and then return to medium heat.
• Stir occasionally until mixture has thickened and reduced to about ½ initial volume.
• Pour into a stainless steel mixing bowl.
• Fill a larger bowl with ice water and set the stainless bowl of banana rum mixture into it. Whisk rapidly until mixture has cooled to around room temperature. This part is important, because if you add yogurt to the mixture, it could curdle! 

The Pancake Batter

• Add the Stonyfield Greek yogurt, milk, and egg to the bananas foster mixture. Whisk thoroughly until everything is combined.
• In a second mixing bowl, combine flour, baking powder, baking soda, and salt.
• Pour in the bananas foster mixture and stir gently until everything is thoroughly mixed.
• The batter should be thick, but not doughy.  If it’s too thick, add a little more milk. If it gets too thin, add a bit more flour.
• Once the batter has reached the right consistency, stir in the chopped pecans.

Make the Pancakes

• Heat a skillet over medium heat, and grease lightly with butter or nonstick cooking spray.
• Pour in a scoop of batter (roughly ½ cup), and let cook for about 3-4 minutes, or until the edges have dried slightly, and you can get a spatula underneath.
• Flip the pancake and cook for about one minute on the reverse side, or until browned.

Garnish with extra pecans, banana slices, and maple syrup. Enjoy!

I know I did! 😀 They were fluffy, filling, and oh-so-soul-satisfying.

Question of the Day: Have you celebrated National Pancake Month yet? There’s still a few days left in the month to do so!

Disclaimer: I am a member of the Stonyfield Clean Plate Club. I received product for writing this post, but all opinions are my own.