10 Servings 20 min Cook
3/4 Cup Reduced Fat Milk
1/2 Tsp Salt
1/3 Cup Cornmeal
1 Medium (7" to 7-7/8" long) Banana
1 Tbsp Maple Syrups
1 Tbsp Baking Powder
1 Tbsp Sugar
1/3 Cup, chopped Pecans
2/3 Cup Wheat Flour
1 Tbsp Vegetable Oil
1 Extra large Egg
PREPARATION: Chop pecans.
Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil.
Transfer batter to a bowl and stir in pecans.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil.
Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.
Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
Serve pancakes with syrup.
