Pancake batter directions:

Mix egg yolk, milk, banana puree and chopped bacon together.

In a separate bowl milk sugar, flour, baking powder and salt together.

Mix wet ingredients into dry.

Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).

Gently fold egg whites into batter.

Once the egg whites are incorporated pour butter into batter and gently mix.

Grease a large pan with canola oil and heat on medium-high heat.

Pour desired sized pancakes onto the pan.

Once bubbles appear on the edges of the pancakes flip them and cook for another 2 minutes.

Peanut butter banana caramel directions:

Combine sugar and water in a medium pot. Over medium heat cook sugar until the water evaporates and sugar turns to an amber colour.

Remove the caramel from any heat and very carefully pour in cream.

(note: be careful as the caramel will split and expand)

Allow the caramel to cool for 5 minutes. Add peanut butter and mix till smooth. Add diced banana and set aside until ready to serve.

To serve:

Once the pancakes are cooked plate as many pancakes are desired on a plate, pour banana caramel sauce on top and garnish with a crispy piece of bacon.