Prep: 25 min
Bake: 2-3 minutes (per pancake)
Yields: 14 servings
1 Foodstirs Organic Pancake Mix
4 Tbs butter, melted and cooled
1/2 cup plain Greek yogurt
2/3 cup milk
1 Foodstirs Organic Vanilla Frosting Mix
8 oz cream cheese
1 tsp vanilla
4 ripe bananas, sliced
3/4 cup brown sugar
6 Tbs salted butter
1/4 tsp salt
1/2 tsp vanilla
*Garnish with chopped walnuts and powdered sugar
In a large bowl, mix together the eggs, melted butter, yogurt and milk. Slowly add in the dry pancake mix and stir well to incorporate.
Preheat a griddle to 375 degrees and lightly grease with nonstick spray. Ladle two tablespoons onto the griddle and spread into a circle using the back of the ladle. Cook 2 minutes, or until the surface of the pancake begins to bubble. Flip the pancake and cook one minute more on the second side.
Repeat with remaining batter. To make the filling, in a medium sized bowl, beat cream cheese and vanilla with an electric mixer until smooth and creamy. Slowly add dry frosting mix and blend until incorporated. Set aside.
To make the caramelized bananas, heat a nonstick skillet over medium high heat. Melt the butter and brown sugar together until all of the sugar granules dissolve, stirring often. Add sliced bananas and cook 2 minutes more. Remove from heat and stir in the vanilla and salt.
To assemble the tacos, place three small spoonfuls of the cream cheese mixture into the middle of each pancake. Spoon the caramelized bananas over the top of the cream cheese mixture then garnish with chopped walnuts and a sprinkle of powdered sugar.