Good Eats at the TEOTWAWKI Cafe--Yogurt Banana Pancakes with Caramel Syrup

Believe it or not, the only ingredients are all long-term food storage items.  I dehydrated the bananas over eight years ago.  They don't look so fabulous, but no one can tell in the pancakes.
I first made these pancakes for my family last month, using the fresh bananas that the recipe called for.  And honestly, fresh bananas in these pancakes are pretty divine.  However, I've been on a quest for recipes that use only long-term food storage.  As we've all seen over the past couple of months, there were a lot of people reacting to the pandemic and panic-buying rice, beans, and pasta, and proclaiming they'd be happy and grateful and wouldn't succumb to food fatigue.

However, having experienced an alternate reality, I know food fatigue is real.  I want to make really great food for my family.  These yogurt banana pancakes and caramel syrup got two thumbs up from all the kids this morning.

Yogurt Banana Pancakes 

1 1/2 cups dehydrated banana slices
1 1/2 cups water

1 1/2 cups flour (can use half wheat flour)
1/4 cup powdered eggs
3 tablespoons sugar
3 tablespoons powdered milk
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup yogurt

1 teaspoon pure vanilla extract

Rehydrate the dehydrated banana slices in the water for 15-20 minutes.  (If the banana slices are stuck together, make sure to separate them before rehydrating.) In the meantime, start the caramel syrup.

Combine the dry ingredients in a large bowl.  Drain the banana soaking water and combine it with the yogurt and vanilla extract.  Stir this mixture into the dry ingredients and mix until just combined.  Fold in the bananas.  Cook pancakes on a greased, heated griddle for 2-3 minutes on each side.  Serve immediately with caramel syrup.


Caramel Syrup
3/4 cup water
3 tablespoons powdered milk
2 teaspoons vinegar

3/4 cup coconut oil

1 1/2 cups sugar

2 tablespoons light corn syrup

1 teaspoon baking soda

2 tsp vanilla

Combine the water, powdered milk, and vinegar (this is a buttermilk substitute) in a 5-6 quart pan.  (This syrup gets very frothy and will boil over in a smaller pan.)  Let sit for 10 minutes.  Add the remaining ingredients except for the vanilla extract.  Bring to a boil and continue to boil and stir frequently for 5 minutes.  Remove from heat and stir in vanilla extract.

This syrup is also perfect for dipping apple wedges or pouring over vanilla ice cream with bananas and nuts.