Description
Roasted bananas add extra flavor and nutrition to this dessert-like breakfast that can fit into a healthy diet.
Ingredients
- FOR THE BATTER:
- 2 whole Large Bananas, With Peel
- 1 cup Flour
- ½ cups White Whole Wheat Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1-¼ cup Buttermilk
- 1 whole Egg
- 2 Tablespoons Unsalted Butter, melted
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Dark Rum
- FOR THE TOPPING:
- ½ cups Lowfat Greek Yogurt
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Dark Rum
- 1 teaspoon Banana Liqueur (optional)
- 2 whole Bananas, Sliced, To Serve
Preparation
Preheat oven to 350º. Place unpeeled bananas on a baking pan. Place in the oven and roast for 20 minutes (peel will turn completely black.) Remove from oven and let cool. Mash into a small bowl and set aside.
For the batter, in a large bowl, whisk together flours, baking powder, baking soda and salt.
In another bowl, whisk together half of the mashed bananas, buttermilk, egg, butter, brown sugar and rum. Pour into dry ingredients and mix until just combined. (Do not overmix.)
Heat a skillet or griddle over medium heat with cooking spray.
Pour scant 1/3 cup batter into skillet. Cook until little bubbles on edges start to break. Flip and cook other side until golden brown.
While pancakes are cooking, make banana yogurt topping by putting remaining mashed banana, yogurt, brown sugar, rum and liqueur in a small bowl. Whisk together until well mixed.
Serve each pancake with 1 tablespoon of banana yogurt topping and some sliced bananas.
