Banana Pancakes w/ Coconut Syrup

Recipe From: Laura
A plump stack of sweet banana pancakes drizzled with warm maple syrup , melted butter, and shredded coconut is  Tropical-licious.  And for more of that tropical taste, add diced pineapple ,sliced bananas, or macadamia nuts.   I'm going to try a lil bit of coconut extract instead of vanilla next time around.  It was a special Sunday 'treat' that the kids'  went 'bananas' over !

  

1 cup flour white or wheat

3 tablespoons sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1/2 teaspoon vanilla extract

3/4 cup bananas mashed

1-2 bananas, sliced                                                                                                                                                                                                                                                                                                                                                                    

See tips below for amazing pancakes. Mix flour, sugar, soda, and salt together in a large bowl.  In a separate bowl, whisk the buttermilk, egg, and and vanilla extract together.  Pour buttermilk mixture into the dry ingredients and stir. Stir in the mashed bananas. Heat griddle to medium heat.  Pour 1/4 to 1/3 of batter on the griddle for each pancake (depending on the size you want the pancakes).  Place banana slices on top of the batter while it cooks, then carefully flip to cook on the other side.  Serve with butter and hot maple syrup.

Coconut Syrup to drizzle on top of Banana Pancakes.  Sweet -n- Sinful . :)

Coconut Syrup:

1 1/2 cups sugar

5 oz Greek yogurt, coconut flavored

1/2 c. butter

1/2 tsp. coconut extract

Add the sugar, yogurt, and butter to a small saucepan over low heat. When the sugar has dissolved, turn the heat up to medium high and bring to a boil.

Remove from heat and stir in the coconut extract.    **You can use regular greek yogurt but the coconut greek yogurt gives more of a coconut flavor.**

Tips:

·  Mash one banana in the pancake mixture, then gently place the sliced bananas onto the pancake batter while it cooks. The sliced bananas cook right along with pancake giving the sliced bananas a slightly browned, caramelized coating.

·  Don’t over-mix the pancake batter! In this rare instance, a few lumps are okay. The more you stir, the less fluffy your pancakes will turn out.

·  Grease your hot griddle with a cold stick of butter or cooking spray to avoid sticking each time you add batter.

·  I like to use an ice cream scoop or measuring cup to ladle batter onto the griddle for even sized pancakes.