Banana Pecan Cornmeal Pancakes

Ingredients

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Salt

  Table

  ½ tsp or 3g

• Cornmeal

  Whole-grain, yellow

  ⅓ cup or 41g

• Banana

  Raw

  1 medium or 118g

• Maple syrups

  1 tbsp or 20g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Pecans

  Nuts

  ⅓ cup, chopped or 36g

• Wheat flour

  White, all-purpose, unenriched

  ⅝ cup or 75g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

Directions

1. PREPARATION: Chop pecans.
2. 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.
3. 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.
4. Serve pancakes with syrup.

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