Prepare the Syrup:

1. In a small saucepan set over medium-high heat, whisk together the maple syrup, brown sugar and rum. Bring to a bubble and cook for 2 minutes, stirring constantly, until the brown sugar is dissolved. Stir in the bananas and pecans, and cook for 1 minute longer.
2. Pour the syrup into a pretty serving bowl, and set aside to cool while you work on the pancakes.

Make the Pancakes:

1. In a large mixing bowl, whisk together the eggs, yogurt, canola, buttermilk and vanilla extract.
2. In a second bowl, stir together the flours, brown sugar, baking powder, baking soda, salt and cinnamon. Add to the wet ingredients and stir until mostly lump-free.
3. Heat a large skillet or griddle over medium heat. Grease lightly with butter. When the butter starts to sizzle, drop in 1/4 cup portions of batter. Cook for about 2 minutes, or until a few bubbles start to form on the surface, then gently flip over and continue cooking until golden brown, about 1-2 minutes longer.
4. Transfer the finished pancakes to a baking tray and place in a 200F oven to keep warm. Repeat this process until the batter is finished, re-greasing the pan as needed.
5. To serve, plate up 2-3 pancakes per person, then top with few generous spoonfuls of Bananas Foster Syrup. A side of crispy bacon is entirely optional, but highly recommended.